A comforting and creamy turkey soup perfect for using up Thanksgiving leftovers.
Place the turkey carcass in a large pot and cover with water.
Ensure the carcass is fully submerged for a flavorful broth.
Bring the pot to a boil, then reduce the heat and simmer for 1 hour.
Skim off any foam that rises to the surface for a clearer broth.
Remove the carcass and strain the broth, setting aside 3 quarts.
Let the carcass cool slightly before handling to avoid burns.
In a large pot, melt the butter over medium heat and sauté the chopped onion, carrots, and celery until tender.
Cook the vegetables until they are fragrant and slightly caramelized for added depth of flavor.
Stir in the flour and cook for 2 minutes, stirring constantly.
Cooking the flour removes its raw taste and helps thicken the soup.
Gradually whisk in 1 quart of the reserved broth, cooking until thickened.
Add the broth slowly to prevent lumps.
Stir in the cream, rice, salt, bouillon, pepper, remaining broth, and shredded turkey.
Stir gently to combine all ingredients evenly.
Simmer the soup for 30-35 minutes until the rice is tender.
Stir occasionally to prevent the rice from sticking to the bottom.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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