Turkey Barley Soup
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Ingredients
  • 1 Turkey carcass*
  • 2 quarts water
  • 1 (10 oz) can low sodium chicken broth
  • 3 cups diced potatoes
  • 2 cups sliced carrots
  • 2 cups sliced celery
  • 2 cups shredded cabbage
  • 1 (10 oz) can petite diced tomatoes
  • 1 cup uncooked barley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried parsley flakes
  • 1 bay leaf
  • ½ teaspoon each white pepper, parppika, and poultry seasoning
  • If turkey carcass not available, you may substitute 2 quarts of chicken broth for turkey carcass and water. Proceed to step 2 in recipe.
Instructions
  1. Place turkey in carcass and water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours. Remove carcass from broth. Strain broth and return to Dutch oven. Pick all meat from bones; set aside.
  2. Add additional broth and all remaining ingredients. Simmer 1 hour or until vegetables are tender. Remove bay leaf and add in reserved turkey meat.
Notes
Makes 8 servings. Nutrition Information 190 calories, 1 gram fat, 5 mg cholesterol, 300 mg sodium, 37 grams carbohydrates, 9 grams protein
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Photo by Cheryl at EraPhernalia Vintage via Flickr