Like many of you, we had leftover turkey and vegetables to use up. Hubby and I really enjoy creamy soups. This recipe is loosely based on the Dixie Stampede Creamy Vegetable Soup Recipe that I make. This recipe can easily be adapted to ingredients you have on hand. This was the best turkey soup I have ever had!
When I remade this recipe, I made a turkey broth from the turkey carcass. I boiled the turkey carcass for about an hour to produce a broth. This method also boiled the remaining turkey off of the carcass. I used 5-6 cups of turkey broth instead of the chicken broth. The soup came out great!
- ¼ Cup Butter
- ¼ Cup Flour
- 5 Cups Chicken Broth
- 1 Cup Drippings from Turkey Pan
- 1½ Cups Cooked Vegetables (I used carrots, onions and celery that were cooked with the turkey. Finely chop vegetables.)
- ½ teaspoon Black Pepper
- 2 Cups Chopped Cooked Turkey
- 6 oz. Noodles
- 2 Cups Half & Half
- In a large stockpot melt butter over medium heat. Wisk in flour to make a roux.
- Slowly stir in the chicken broth and drippings from the turkey pan.
- Add the cooked finely chopped vegetables and bring to a boil.
- Add the turkey, pepper and noodles and cook for 10 minutes.
- Add the half & half and heat for about 2 minutes.
Make sure you check out the rest of my easy recipes in my recipe index!