Cream of Turkey Soup

Prep Time:
25 mins

Cook Time:
1 hr 35 mins

Total Time:
2 hrs

Servings:
16

Ingredients

Directions

Gather all ingredients.

Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour.

Remove carcass and allow to cool. Separate turkey meat from bones. Cut meat into bite-sized pieces; discard bones. Reserve 12 cups turkey broth in a large bowl. Save remaining broth for another use.

Melt butter in the same large pot over medium heat; cook and stir onion, celery, and carrots in hot butter until tender, about 5 minutes.

Sprinkle with flour; cook and stir until smooth, about 5 minutes. Gradually stir in 4 cups reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.

Stir in remaining 8 cups turkey broth, turkey meat, half-and-half, noodles, stuffing, salt, bouillon, pepper, and poultry seasoning. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes.

Cook’s Note

If you like and have the time, roasting the carcass before simmering will enhance the flavor: Place turkey carcass on a baking sheet and roast it in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Then, follow the recipe as written.

Swap the noodles for diced potatoes if you prefer.

This soup thickens as it cools, so you may need to add a splash of broth or milk when reheating.

Nutrition Facts (per serving)