Recipe: Home-style turkey soup

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Recipe: Home-style turkey soup

Dietitian's tip: Use the turkey leftovers from a holiday meal or family gathering to make a hearty turkey soup. To limit the sodium content, this recipe uses reduced-sodium chicken broth and unsalted canned tomatoes.

Serves: 10

Ingredients

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

Directions

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 remaining 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)

Serving size: About 2 cups
Calories:191Cholesterol:20 mg
Protein:15 gSodium:171 mg
Carbohydrate:27 gFiber:5 g
Total fat:3 gPotassium:583 mg
Saturated fat:1 gCalcium:89 mg
Monounsaturated fat:< 1 g
Last Updated: 2011-02-01
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