Williamsburg Turkey Soup

Serves: 10
Total Calories: 321


1 turkey carcass or whole chicken
4 quarts water
1 cup butter or margarine
1 cup all-purpose flour
3 onions, chopped
2 carrots, diced
2 stalks celery, diced
1 cup long grain rice (uncooked)
2 teaspoons salt
3/4 teaspoon pepper
2 cups half and half


Place turkey carcass or chicken in water in large Dutch oven; bring to a boil. Cover, reduce heat, and simmer one hour. Remove from broth and pick meat from bones. Set broth and meat aside. Measure broth; add water, if necessary, to measure 3 quarts.

Heat butter in Dutch oven; add flour and cook over medium heat, stirring constantly for 5 minutes. (Roux will be a very light color.) Stir onions, carrots, and celery into roux; cook over medium heat for 10 minutes, stirring often. Add broth, turkey or chicken, rice, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until rice is tender. Add half-and-half, and cook until thoroughly heated.

Nutritional Facts:

Serves: 10
Total Calories: 321
Calories from Fat: 208

This Williamsburg Turkey Soup recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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