- prep 45 min cook 2 hrs
- serves 8
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.
- 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
- 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
Nutritional Information(per serving)
- Calories: 302
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 95mg
- Carbs: 33g
- Protein: 3g
- Fiber: 6g
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.
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