Creamed Turkey and Rice Soup

From: Chef Saskatchewan Bound

On Nov 17, 2009

This absolutely fabulous! We usually prepare turkey soup with a somewhat clear broth and it was always bland and required too much salt and seasonings to make it edible. I did change a thing or two. I simmered the carcass overnight in a crock pot on low with a couple of bay leaves and an onion. This was because I don't feel like watching any more pots after a big turkey dinner. It worked out great. You just pick up the recipe a few directions down the list. This recipe will forever replace that over seasoned goulash we used to call turkey soup. It might even cause one to cook turkey more often just for the soup! Thanks for sharing

From: Yankee Girl in Latham, NY, USA

On Feb 11, 2009

Absolutely awesome! I made this last night and my family loved it. I used the carcass from a turkey breast I made two days ago. I had a little trouble with the flour (gluten-free) and butter mixture, but after straining out the lumps of flour, it came out just fine. I also used brown rice and doubled it. I will definitely make this again (just not on a week night). Thanks for the recipe!

From: Army of Five 4 God

On Apr 5, 2006

I got this recipe from DG quite sometime ago. It has been a fave of ours ever since. I also use chicken (using about 3 carcasses- saved and frozen) in place of the turkey sometimes. This soup freezes well too!

From: Mrs. Moon

On Mar 4, 2008

This tastes fantastic. My boys have been taking it for lunch the last two days. I offered them something different for tomorrow and they refused! The only thing I changed is the rice. I used a wild rice blend. Next time I will add a little more. Thanks for sharing!