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Creamy After-Thanksgiving Turkey Soup

Creamy After-Thanksgiving Turkey Soup Recipe

Description

Broken fettuccine noodles simmer in a creamy, homemade turkey broth. A bit of leftover stuffing adds a thick and rich texture to this comforting soup.

Ingredients

  • 1 turkey carcass
  • 1 cup butter, cubed
  • 1 large onion, chopped
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1 cup all-purpose flour
  • 2 cups half-and-half
  • 4 ounces fettuccine, broken into 2-inch pieces
  • ¼ cup prepared stuffing, or more to taste
  • 2 teaspoons salt
  • 1 teaspoon chicken bouillon granules
  • ¾ teaspoon ground black pepper
  • 1 pinch poultry seasoning, or to taste

Instructions

  1. Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
  2. Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
  3. Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

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Nutritional Information

Creamy After-Thanksgiving Turkey Soup

Servings Per Recipe: 16
Calories: 273.5
% Daily Value *
protein: 11 %
carbohydrates: 5 %
exchange other carbs:
dietary fiber: 4 %
sugars:
fat: 33 %
saturated fat: 56 %
cholesterol: 19 %
vitamin a iu: 40 %
niacin equivalents: 16 %
vitamin b6: 4 %
vitamin c: 3 %
folate: 9 %
calcium: 5 %
iron: 5 %
magnesium: 5 %
potassium: 4 %
sodium: 18 %
thiamin: 10 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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