Cream of Turkey Soup is such a delicious and comforting soup!
There is one diner we know that makes a great Cream of Turkey Soup only on a Sunday, but not every Sunday! This recipe reminds me of that one!
I know Cream of Chicken soup is more available, and more popular, but if you really like turkey, try this recipe! I like it better than chicken!
To make it from scratch there are a few steps, but they are easy steps!
You can make it with just rice, which is how it is served at the diner. But I like to add a few vegetables, just whatever I feel like.
In these pictures, one time I added one 14.5 ounce can of asparagus plus the juice and some red pepper, which happens to be Bill’s favorite way. The middle picture I added diced carrots and celery . Sometimes I add corn.
But really, it is so tasty with just the rice!
If I have turkey stock in the carton, I’ll use that, but if I don’t, I use just the broth from boiling the turkey parts. Sometimes I use a combination of turkey broth in the carton plus the broth from the turkey parts. Turkey parts with the bone gives you more flavor, and nutrients!
It’s a favorite soup of ours, especially in the winter! We love this so much, I make it throughout the year.
See some pictures in the slideshow below.
Cream of Turkey Soup
- ½ cup butter
- ½ cup flour
- 1¼ teaspoon salt
- ¾ teaspoon pepper
- 1 cup heavy cream
- 2 or 3 turkey parts, with the bones fresh,, your choice: breast, wing, leg, thigh
- 6 cups water
- 4 cups turkey stock saved from the turkey parts or store bought
- ½ cup vegetables optional, diced very small, your choice of vegetables
- 1 cup turkey meat diced very small (from the turkey parts)
- 1 cup white rice cooked
- Put the turkey parts in a medium saucepot.
- Add about six cups of water, or enough to cover the turkey parts, and boil gently for 30 minutes.
- Place a colander in another large pot, and drain the turkey broth, setting aside 4 cups of the stock. Let the turkey parts cool enough to handle.
- Meanwhile, steam any vegetables in the microwave, (if you are using them.) Alternatively, boil the vegetables in water on the stove until tender. Set aside about one-half cup of the vegetable stock to add to the soup at the end if you want to adjust the thickness of the soup to your liking.
- When the turkey parts are cool enough to handle, remove the skin and dice the turkey meat, equaling to about one cup of turkey meat. Set the turkey meat aside.
- In a large soup pot on top of the stove, melt the butter over medium heat.
- Make a roux by whisking in the flour, salt and pepper into the melted butter until you have a thick paste.
- Add the heavy cream and whisk until bubbly.
- Blend in the turkey stock.
- Add in the cooked rice, (and vegetables if you are using them). Adjust the salt and pepper to your liking. If you'd like the soup to be a little thinner, add some reserved vegetable stock, or water.
- Stir over medium heat for a few minutes until all is blended and heated through.