Home-Style Turkey Soup

By TMarie

Use the turkey leftovers from a holiday meal or family gathering to make a hearty turkey soup. To limit the sodium content, this recipe uses reduced-sodium chicken broth and unsalted canned tomatoes

Ingredients

• 1 turkey carcass
• 4 cups water
• 8 cups reduced-sodium chicken broth
• 4 large onions, 1 quartered and 3 chopped
• 1 cup diced rutabaga or turnip, peeled
• 1 cup chopped celery
• 4 carrots, peeled and cut into thin strips
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 1/4 cup pearl barley
• 1 can (14 ounces) unsalted tomatoes
• 1 can (16 ounces) white beans, rinsed and drained
• 1/2 pound leftover light turkey meat, cut into bite-size chunks

Details

Servings 10
Adapted from mayoclinic.com

Preparation

Step 1

In a large stockpot, combine the turkey carcass, water, broth and quartered onion. Bring to a boil over high heat. Reduce heat, cover and simmer for 1 hour.

Strain the mixture, discarding the carcass and onion. Chill the liquid in the refrigerator — overnight, if possible — and skim off the fat from the broth's surface. Return the liquid to the stockpot.

Add the remaining ingredients to the broth mixture. Bring to a simmer and cook, covered, for about 1 hour.

Ladle into individual bowls and serve immediately



Calories 191 Cholesterol 20 mg
Protein 15 g Sodium 171 mg
Carbohydrate 27 g Fiber 5 g
Total fat 3 g Potassium 583 mg
Saturated fat 1 g Calcium 89 mg
Monounsaturated fat < 1 g