Creamy Turkey Soup

Recipe from Oxmoor House

More From Oxmoor House


  • 1 1/2 quarts turkey broth, divided
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 medium carrot, scraped and diced
  • 1/2 cup butter or margarine
  • 3/4 cup all-purpose flour
  • 1 cup warm half-and-half
  • 1/2 teaspoon salt
  • Pinch of white pepper
  • 1/2 cup diced cooked turkey
  • 1/2 cup cooked regular rice


  1. Combine 1/2 quart turkey broth, onion, celery, and carrot in a large saucepan; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Remove from heat; reserve vegetables and broth.
  2. Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add remaining 1 quart turkey broth; cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir in warm half-and-half, salt, and pepper. Add reserved vegetables and broth, turkey, and rice. Cook over medium heat until thoroughly heated. Ladle into individual soup bowls; serve warm.
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