Homemade Turkey Soup
Use your leftover holiday turkey to make from-scratch soup packed with barley and vegetables.
Recipe from Betty Crocker
2 hrs 55 mins
Carcass from cooked 10- to 12-pound turkey
3 quarts water (12 cups)
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
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.
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.
High Altitude (3500-6500 ft): No change.
Per Serving: cal. (kcal) 140, Fat, total (g) 4, chol. (mg) 40, sat. fat (g) 1, carb. (g) 13, fiber (g) 3, sugar (g) 2, pro. (g) 15, vit. A (IU) 3401, vit. C (mg) 2, sodium (mg) 330, calcium (mg) 40, iron (mg) 1, Starch () 1, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
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