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Homemade Turkey Soup

(1)

1 reviews

30 min prep time
2 hr 55 min total time
12 ingredients
10 servings

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Use your leftover holiday turkey to make from-scratch soup packed with barley and vegetables.

Ingredients

: Carcass from cooked 10- to 12-lb turkey

3: quarts (12 cups) water

1: teaspoon salt

1/2: teaspoon pepper

1/4: teaspoon poultry seasoning or dried sage leaves

1: dried bay leaf

1/2: cup uncooked pearl barley

3: medium carrots, sliced (1 1/2 cups)

1: large onion, chopped (1 cup)

2: medium stalks celery, sliced (1 cup)

3: cups cut-up cooked turkey

2: tablespoons chopped fresh parsley, if desired

Steps

1 Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
2 Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.
3 Skim fat from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
4 Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

1 Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
2 Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.
3 Skim fat from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
4 Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

Expert Tips

Turn this into Homemade Turkey-Vegetable Soup by adding up to 3 cups raw or cooked vegetables, such as whole kernel corn, green peas, diced potatoes, sliced zucchini, sliced mushrooms or any combination, along with the carrots, onion and celery.

An easy way to add layers of flavor is to use poultry seasoning. A blend of sage, thyme, marjoram, rosemary, black pepper and nutmeg, this seasoning lends a subtle savory note to chicken and turkey dishes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 30

% Daily Value

Total Fat: 3 1/2g; 5%
Saturated Fat 1g 5% Trans Fat 0g
Cholesterol: 40mg; 13%
Sodium: 330mg; 14%
Total Carbohydrate: 13g; 4%
Dietary Fiber 3g 11% Sugars 2g
Protein: 15g

% Daily Value*:

Vitamin A: 70%; 70%
Vitamin C: 4%; 4%
Calcium: 4%; 4%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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