How To Make Creamy After Thanksgiving Turkey Soup
Thanksgiving turkey soup made from turkey meat, thickened turkey broth, and fettuccine. Melted butter and chicken bouillon are added to boost flavor.
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 of turkey broth in a large bowl. Save remaining broth for another use.
Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender for about 5 minutes.
Stir flour into vegetable mixture; cook and stir until smooth for about 5 minutes. Gradually stir in about ⅓ of the reserved turkey broth. Bring to a boil; cook and stir until thickened for about 2 minutes.
Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into a half-and-half mixture.
Reduce heat to medium-low, cover, and simmer until noodles are tender for about 10 minutes more.
- Calories: 657.23kcal
- Fat: 33.13g
- Saturated Fat: 14.12g
- Trans Fat: 0.66g
- Monounsaturated Fat: 9.85g
- Polyunsaturated Fat: 5.32g
- Carbohydrates: 15.63g
- Fiber: 1.05g
- Sugar: 2.72g
- Protein: 70.75g
- Cholesterol: 266.80mg
- Sodium: 710.79mg
- Calcium: 81.29mg
- Potassium: 826.89mg
- Iron: 3.27mg
- Vitamin A: 259.51µg
- Vitamin C: 1.65mg
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