Creamy Turkey Soup (or Chicken)

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Recipe byBrianDonnaMcBride

Notes:

This is loosely based on our Turkey soup recipe but adds a level of velvety thickness and hardy vegetables sure to please. Substitute chicken if you like.

Categories:
- Crock Pot
- Holiday
- Leftovers
- Soup
- Turkey

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Ingredients:

1 turkey carcass
3-4 quarts of water
2-3 cup cubed turkey meat
1 stick of butter
3 carrots peeled and cut into bit size
2-3 potatoes peeled and cut into bite size
3 stalks of celery and leaves cut into bit size
1 large onion cut into bite size
2 tablespoons Old Bay Seasoning
1 tablespoon thyme
1 teaspoon cyenne pepper
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup flour
2 cups cream or 16oz cup of sour cream
Optional:
8 oz wide noodles cut into 2-3 in lengths
Add additional veggies, like parsnips, green beans or whatever you have available

Roast Turkey carcass in a 350 oven for 1 hour.
Place carsass in a large stock pot till covered with water add seeasonings at this time and boil for 2-3 hours. OR place it in a crock pot overnight for superior flavor!
Remove carsass from crock pot and remove any excess meat for use in the soup, discard the bones.
While the stock cooks, in a seperate pan melt butter and toss in the cut up vegetables, cooking for several minutes and then sprinkle the flour on top and continue to stir until well coated. Cut up the left over turkey into bit sized pieces.
Add the cooked vegetables and meat to the stock. Cook on medium for about 2 hours or until the vegtables are fork tender.
Add the cream or sour cream and continue cooking for another few minutes to fully incorporate. Add additional spices as needed.
If desired pre cook some noodles or rice at this time. Place noodles or rice into a bowl and then ladle over the soup. Perfect everytime!