Creamy After-Thanksgiving Turkey Soup

admin 24/04/20 Recipes


16 servings

Prep Time


Cook Time



1: turkey carcass

1 cup: butter, cubed

1 large: onion, chopped

2 large: carrots, diced

2 stalks: celery, diced

1 cup: all-purpose flour

2 cups: half-and-half

4 ounces: fettuccine, broken into 2-inch pieces

1/4 cup: prepared stuffing, or more to taste

2 teaspoons: salt

1 teaspoon: chicken bouillon granules

3/4 teaspoon: ground black pepper

1 pinch: poultry seasoning, or to taste


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 the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.

Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.

Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.


Calories: 273 kcal

Carbohydrates: 15.1 g

Cholesterol: 57 mg

Fat: 21.7 g

Fiber: 1.1 g

Protein: 5.2 g

Sodium: 442 mg

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