• Serves
    10
  • 178
    Calories

Dietician's Tip: To limit the sodium content, this recipe uses low-sodium chicken broth and unsalted canned tomatoes.

Ingredients

For the broth:

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

For the soup:

  • 1 onion, 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 uncooked 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 soup 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 178
  • Cholesterol 23 mg
  • Monounsaturated fat < 1 g
  • Saturated fat 1 g
  • Sodium 131 mg
  • Total carbohydrate 25 g
  • Dietary fiber 5 g
  • Protein 15 g
  • Serving size About 2 cups
  • Total fat 2 g
  • 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: 03-30-2017
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