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Homemade Turkey Soup
Homemade Turkey Soup
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Prep Time:
30 minutes
Total Time:
2 hours 55 minutes
Whip up a cozy Homemade Turkey Soup using Thanksgiving leftovers. Low-cal, hearty broth, and veggies make it a family favorite. Perfect for a post-holiday meal, ready in no time!
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
Instructions:
  • Break the turkey carcass to fit the Dutch oven. Add water, salt, pepper, poultry seasoning, and bay leaf. Bring to a boil over high heat, then simmer covered on low for 1 hour and 30 minutes.
  • Strain any impurities that float to the top. Separate bones, meat, and bay leaf from broth and let it cool. Once it's cool, shred the meat into small pieces; set aside. Dispose of bones and bay leaf.
  • Remove the fat from the broth and discard it. Add the barley to the broth and bring it to a boil. Reduce the heat to low, cover, and let it simmer for 30 minutes, stirring occasionally.
  • Add in the colorful combination of carrots, onions, celery, 3 cups of succulent cooked turkey, and the reserved turkey taken off the bones. Let it simmer uncovered for 20 to 25 minutes, stirring occasionally, until the vibrant veggies and nutty barley reach a tender perfection. Lastly, fold in fresh parsley to enhance the flavors.

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