Creamy Turkey Soup

Turkey time means great prices on turkeys to cook a meal for a family or group of friends.  That is exactly what we did.  The turkey this year was much larger and no only fed the guests but we also had a fridge full of leftovers.

So what can you do with your turkey leftovers?  Make creamy turkey soup.  I found this Creamy Turkey Soup recipe on and it turned out fabulously.  I used fresh chopped carrots and macaroni as the noodle.  I used fresh turkey stock that I had made with the carcass of the turkey dinner that mulled in its own bones overnight and reduced down to a nice, rich turkey stock.

I love simple recipes with ingredients that you have at hand.

1/4 cup butter
1 cup chopped green onion
2 cups frozen sliced carrots, thawed and drained
1/4 cup flour
5 cups turkey broth, divided (or chicken bouillon)
2 cups milk or 2 cups cream
2 teaspoons salt
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 teaspoon dried parsley
3 cups chopped cooked turkey
8 ounces noodles (fusilli, rotini or similar)


Saute onions and carrots in butter until soft, not brown.

Add flour and mix well.
Gradually add 2 cups broth and milk.
Cook and stir until it thickens.
Stir in remaining 3 cups broth, and all remaining ingredients.

Simmer 10-12 minutes until noodles are tender, stirring occasionally.
Creamy Turkey Soup