Homemade Turkey Soup
Recipe from Betty Crocker

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


Homemade Turkey Soup

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Servings: 10 servings
Prep Time: 30 mins
Total Time: 2 hrs 55 mins
Related Categories: Apple Cake, Soup, Turkey, Turkey Leftovers, Turkey Soup
 
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Ingredients
  •  
    Carcass from cooked 10- to 12-pound turkey
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  • 3  quarts
    water (12 cups)
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  • 1   teaspoon
    salt
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  • 1/2   teaspoon
    pepper
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  • 1/4   teaspoon
    poultry seasoning or dried sage leaves
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  • 1 
    dried bay leaf
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  • 1/2   cup
    uncooked pearl barley
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  • 3  medium
    carrots, sliced (1 1/2 cups)
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  • 1  large
    onion, chopped (1 cup)
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  • 2  medium
    stalks celery, sliced (1 cup)
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  • 3   cups
    cut-up cooked turkey
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  • 2   tablespoons
    chopped fresh parsley, if desired
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Directions
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.

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Nutrition information
Calories 140 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 40mg; Sodium 330mg; Total Carbohydrate 13g (Dietary Fiber 3g, Sugars 2g); Protein 15g. Daily Values: Vitamin A 70%; Vitamin C 4%; Calcium 4%; Iron 6%. Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Very Lean Meat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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