Randy Mayor
Yield
8 servings (serving size: 1 cup)

This top-rated smoked turkey soup recipe is perfect paired with a hot grilled cheese sandwich or hearty panini.

How to Make It

Step 1

Melt the butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (carrot through garlic). Sauté 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.

Step 2

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

parrotkabob's Review

mbarta3
November 29, 2014
Made this with pheasant breasts. I simmered the whole breasts with water,carrots,celery,onions,garlic,salt,cracked bl pepper and 2 bay leaves..Removed the vegies and strained the stock, Wow....the flavor of the stock was so good! Cut breasts in small pieces with pre-cooked wild rice that I made during the stock. Added mushrooms,chopped carrots,celery,onions,garlic,bl pepper. Added evaporated 2% milk thickened with a little flour, chopped fresh italian parsley and sherry. Yum...the stock and the sherry gives it alot of flavor.

juliewak's Review

mauilover
September 25, 2014
Really enjoyed this! I made this using white kidney beans and veggie broth to make it a vegetarian meal.

itsgigi's Review

user
August 29, 2014
I have made this recipe for years and it never fails to please. It is full flavored, hearty, and perfect for a cold weather supper with a salad and some hot bread. And to make it even better, it is quick!!! It does get thick after refrigeration, but I just thin it with some extra milk or chicken broth and it is good to go.

EllenTWright's Review

SusanJ
December 03, 2012
N/A

Lizdeb's Review

MollyMomOf2
November 25, 2012
N/A

JeanneJ's Review

juliewak
March 19, 2012
N/A

mbarta3's Review

PMartin65
November 09, 2011
I've been wanting to make this soup for a long time, so was very excited when I finally got my hands on some smoked turkey. I followed the recipe without making any additions or substitutions and ended up with what tasty like warm, smoky milk with chunks of turkey floating in it. I don't think I'll be making this one again.

JimMarltonNJ's Review

JeanneJ
March 17, 2011
Superb. I used 1% milk instead of 2% and used the smoked turkey from the deli. Served with a green salad and fruit for dessert.

user's Review

parrotkabob
January 25, 2011
N/A

MissippiLawLady's Review

EllenTWright
October 23, 2010
WOW. This may be the best soup I've ever made, and among the best I've ever tasted. I made some substantial adjustments: added a large package of mushrooms, doubled the garlic, and added Spanish smoked sweet paprika and some chipotle chili powder. I suspect these two additions took this soup from good to great--worth the internet search/purchase. Also, I whipped up a medium-dark roux, then whisked the milk in. Uncooked flour in soup tastes like...well, FLOUR. A roux imparts the creaminess while adding some depth and flavor, rather than just acting to thicken the liquid. This roux: 4T butter, about 1/2 c. flour. Melt the butter, sprinkle the flour on top, whisk until thick and beginning to toast. It will seem like a really long time. Whisk the milk in, 1/2 cup at a time. Once it's all smooth and beginning to thicken, dump it in the soup. FABULOUS. I will make this over and over. My lunch guest went nuts when I served this with grilled brie sandwiches.