Turkey, Chestnut, and Barley Soup

One of the best parts of roasting a turkey is making a big pot of soup from the rest of the bird. If you’re not roasting a bird, use low-sodium canned chicken broth instead of the homemade stock. Add winter vegetables and chestnuts for a satisfying, healthy meal.

Ingredients

• 2 pounds cooked turkey breast (boneless)
• 3 large carrots, peeled and chopped
• 4 large turnips, peeled and chopped
• 4 large celery stalks, chopped
• 6 ounces pearl onions, peeled

• 1 cup pearl barley
• 8 ounces Brussels sprouts, halved or chopped
• 1 cup coarsely chopped chestnuts
• 1/4 cup chopped fresh parsley

Stock Ingredients

• 1 turkey carcass (from at least a 12-pound bird) or 5 pounds turkey parts, on bone
• 1 large yellow onion, peeled and quartered
• 2 large celery stalks, coarsely chopped

• 10 sprigs each fresh parsley and thyme
• 1 large bay leaf
• 12 black peppercorns
• 1 teaspoon salt

How to make it  2 hours, 45 minutes



• 1

  Begin by making the stock. Break up the turkey carcass, discarding any skin, and place in an 8-quart stockpot. Add enough cold water to cover (about 12 cups), and bring to a boil over high heat; skim off any foam with a slotted spoon. Add the remaining ingredients for the stock and return to a full boil.
• 2

  Lower the heat and simmer the stock gently, uncovered, for 1 1/2 hours. Strain and discard the bones and vegetables (you need 9 cups stock). Skim off any fat and return the stock to the stockpot.
• 3

  To make the soup, return the stock to a boil. Remove the skin from the turkey breast and cut the turkey into bite-size pieces (you need 6 cups). Add the turkey to the stockpot, along with the carrots, turnips, celery, onions, and barley. Simmer the soup, uncovered, until the barley is tender, about 30 minutes.
• 4

  Add the sprouts and chestnuts and simmer just until the sprouts are crisp-tender, about 5 minutes. Sprinkle with the parsley and serve steaming hot.

3 Variations:
In-a-hurry turkey soup: Substitute 9 cups canned low-sodium chicken broth for the homemade turkey stock. Pour the broth into the stockpot and bring to a boil over high heat. Proceed by adding and cooking the vegetables.

Vegetable garden turkey soup: Substitute 1 cup uncooked white rice for the barley. Omit the sprouts and chestnuts; add 2 cups fresh or frozen green peas and 1 cup chopped tomatoes. Simmer 10 minutes more if using fresh peas (only 5 minutes more for frozen peas).

Turkey noodle soup: Omit the barley, sprouts, and chestnuts. Decrease the cooking time from 30 minutes to 15 minutes. Add 1 cup uncooked angel hair pasta and 1 cup chopped red bell pepper. Return to a boil and cook until pasta is tender, about 3 to 5 minutes. Sprinkle with the parsley, then top with 1/4 cup chopped dry roasted peanuts.