Dinner
Leftover Turkey Soup
Description
Sometimes after enjoying all our favorite Thanksgiving foods, we find ourselves craving a lighter option. That's where our leftover turkey soup comes in. With only 140 calories per serving this lunch or dinner option utilizes leftovers and ingredients you likely already have on hand. Plus, our Homemade Turkey Soup combines a meaty broth and savory vegetables for an unreal result your family will love. So, turn on some football, slip on cozy clothes and test out this turkey soup recipe.
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 cup chopped onions
- 2 medium stalks celery, sliced (1 cup)
- 3 cups cut-up cooked turkey
- 2 tablespoons chopped fresh parsley leaves, if desired
Directions:
- 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.
- 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; reserve. Discard bones and bay leaf.
- Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
- Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.
