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.
- 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
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)
- Total carbohydrate: 27 g
- Dietary fiber: 5 g
- Sodium: 171 mg
- Saturated fat: 1 g
- Monounsaturated fat: < 1 g
- Total fat: 3 g
- Cholesterol: 20 mg
- Protein: 15 g
- Calories: 191