Creamy Turkey Soup

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy Turkey Soup Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy