After-Thanksgiving Turkey Soup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 108.7
  • Total Fat: 4.6 g
  • Cholesterol: 11.2 mg
  • Sodium: 768.6 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.2 g

View full nutritional breakdown of After-Thanksgiving Turkey Soup calories by ingredient
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Number of Servings: 16


    1 leftover turkey carcass
    3 medium onions, chopped,
    2 large carrots, diced
    2 celery ribs, diced
    2 tablespoons olive oil
    1 cup spelt or all purpose flour
    2 cups hald-and-half cream
    1 cup uncooked brown rice
    2 teaspoons salt
    1 teaspoon chichken bouillon granules
    3/4 teaspoon pepper



You could make this delicious, creamy soup even more diet friendly by using fat-free half and half. This recipe is calculated using regular half-and-half.


1. Place turkey carcass in a soupl kettle or Dutch ovena and cover with water. Bring to a boil. Reduce heat; coer and simmer for 1 hour. Remove carcass;coll. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.

2. In a soup kettle or dutch oven, saute the onions, carrots and clelre in olive oil unti ltender. Reduce heat; stir in flour until blended. May need to add a little broth before adding flour in order to blend it. Gradually add 1 qt of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender

Serving Size: 1 cup

Number of Servings: 16

Recipe submitted by SparkPeople user RJKENNON.

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