Homemade Turkey Soup

By jeaklor

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

Details

Servings 10
Preparation time 30mins
Cooking time 175mins
Adapted from bettycrocker.com

Preparation

Step 1

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.