Homemade Turkey Soup
Recipe from Betty Crocker

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



by 3  people


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Servings: 10
Prep Time: 30 mins
Total Time: 2 hrs 55 mins
Related Categories: Soup, Turkey, Turkey Leftovers
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Ingredients
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    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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    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

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
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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