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Home-style turkey soup

Updated: 2017-03-30

Use the turkey leftovers from a holiday meal or family gathering to make a hearty, low-sodium turkey soup.

Serves 10

For the broth:

  • 1 turkey carcass
  • 4 cups water
  • 8 cups low-sodium chicken broth
  • 3 large onions, 1 quartered and 3 chopped

For the soup:

  • 1 onion, chopped
  • 1 cup diced rutabaga or turnip, peeled
  • 1 cup chopped celery
  • 4 carrots, peeled and cut into thin strips
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper
  • 1/4 cup uncooked pearl barley
  • 1 can (14 ounces) unsalted tomatoes
  • 1 can (16 ounces) white beans, rinsed and drained
  • 1/2 pound leftover light turkey meat, cut into bite-size chunks

In a large stockpot, combine the turkey carcass, water, broth and quartered onion. Bring to a boil over high heat. Reduce heat, cover and simmer for 1 hour. Strain the mixture, discarding the carcass and onion. Chill the liquid in the refrigerator — overnight, if possible — and skim off the fat from the broth's surface.

Return the liquid to the stockpot. Add the soup ingredients to the broth mixture. Bring to a simmer and cook, covered, for about 1 hour. Ladle into individual bowls and serve immediately.

Nutritional analysis per serving

Calories: 178

Total carbohydrate: 25 g


Dietary fiber:

Monounsaturated fat:

Protein: 15 g

Saturated fat:

Serving size: About 2 cups


Total fat: 2 g