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
  • 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
  • Grains and grain products: 1
  • Meats poultry and fish: 1
  • Vegetables: 2
  • Carbohydrates: 1
  • Protein and dairy: 1/2
  • Vegetables: 2
  • Meat and meat substitutes: 1
  • Nonstarchy vegetables: 2
  • Starches: 1
Last Updated: 2011-02-01
content provided by mayoclinic.com
© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.