Williamsburg Turkey Rice Soup Recipe

Name: Williamsburg Turkey Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 turkey carcass*; 1 c. butter; 1 c. flour; 3 onions, chopped; 2 large carrots, diced; 2 stalks celery, diced; 1 c. long grain rice, uncooked; 2 tsp. salt; 1/2 tsp. pepper; 2 c. half and half

Servings: persons

1
Cook turkey in 4 quarts of water for 1 hour or longer. Season water with a little salt and pepper.
2
Remove carcass from broth and pick meat from bones.
3
Set broth and meat aside.
4
Heat butter in Dutch oven.
5
Add flour and cook over medium heat.
6
Stir constantly for 5 minutes (makes a roux that is very light in color).
7
Stir in chopped onion, diced carrots and celery.
8
Cook over medium heat for 10 minutes, stirring often.
9
Add 3 quarts of chicken broth (add water, if necessary, to make 3 quarts).
10
Add turkey, rice, salt, and pepper.
11
Bring to a boil, reduce heat and simmer 20 minutes or until rice is tender.
12
Add half and half. Cook until soup is thoroughly heated.

1127

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 turkey carcass*, 1 c. butter, 1 c. flour, 3 onions, chopped, and more.

Yes, Williamsburg Turkey Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Williamsburg Turkey Rice Soup

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