Deb's Famous Turkey Soup

November 17, 2015
3 Ratings
Photo by Deborah Fabricant
  • Serves 6-8
Author Notes

My favorite after Thanksgiving comfort food. —Deborah Fabricant

What You'll Need
  • Stock Ingredients
  • 1 Turkey Carcass All Meat Removed & Roughly Chopped
  • Water to Cover Carcass in Lg. Pot
  • 2 Bay Leaves
  • 1 tablespoon Rosemary
  • 1 tablespoon Marjoram
  • 1 tablespoon Thyme
  • Sea Salt & Pepper to taste
  • Soup
  • 5 tablespoons Butter
  • 3 tablespoons Flour
  • 1/2 cup Rice
  • 1 small Onion
  • 1 pound Mushrooms, sliced
  • 1/2 cup celery sliced
  • 1/2 cup parsley
  • left over Turkey Gravey
  • left over Turkey Meat
  • left over Turkey Dressing
  • 5 ounces Chestnuts (optional)
  • 3 tablespoons Port
  1. Stock Ingredients
  2. Break up the carcass and place in a large pot with Bay Leaves, Salt and Pepper, Rosemary, Marjoram and Thyme.
  3. Allow to simmer for 2-3 hours. Strain. This is your stock.
  1. Soup
  2. Melt 2 T. butter in a large saucepan. Gradually stir in the flour until smooth. Slowly stir in the strained stock (which should amount to about 2 quarts) and bring to boil. Add rice and simmer.
  3. Saute the onion and mushrooms in the remaining butter until soft. Add the celery and saute for another 5 minutes. To the simmering turkey stock, add the onions/mushroom mixture along with the parsley, turkey meat, gravy and dressing.
  4. Press the chestnuts through a sieve (or a processor) and add to the soup along with 3T of port.
  5. Adjust the seasoning, adding more salt, in necessary. Simmer for about 2 hours and enjoy!

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1 Review

Kelly M. December 12, 2019
I made this soup the weekend after Thanksgiving. It is absolutely delicious and deserves to be famous (which it just happens to be, according to the recipe name). Very comforting and very tasty.