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Homemade Turkey Soup

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  • Prep 30 min
  • Total 2 hr 55 min
  • Servings 10
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Use your leftover holiday turkey to make from-scratch soup packed with barley and vegetables.
Created Aug 30, 2012
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Ingredients

  • Carcass from cooked 10 - to 12-lb (5 to 6 kg) turkey
  • 3 quarts (12 cups/3 L) water
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) poultry seasoning or dried sage leaves
  • 1 dried bay leaf
  • 1/2 cup (125 mL) uncooked pearl barley
  • 3 medium carrots, sliced (1 1/2 cups/375 mL)
  • 1 large onion, chopped (1 cup/250 mL)
  • 2 medium stalks celery, sliced (1 cup/250 mL)
  • 3 cups (750 mL) cut-up turkey
  • 2 tbsp (30 mL) chopped fresh parsley, if desired

Steps

  •  
    1
    Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
  •  
    2
    Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.
  •  
    3
    Skim fat from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
  •  
    4
    Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

Expert Tips

  • Tip 1
    Variation: Turn this into Homemade Turkey-Vegetable Soup by adding up to 3 cups (750 mL) raw or cooked vegetables, such as whole kernel corn, green peas, diced potatoes, sliced zucchini, sliced mushrooms or any combination, along with the carrots, onion and celery.
  • Tip 2
    How-To: An easy way to add layers of flavour is to use poultry seasoning. A blend of sage, thyme, marjoram, rosemary, black pepper and nutmeg, this seasoning lends a subtle savoury note to chicken and turkey dishes.

Nutrition Information

140 Calories, 3 1/2g Total Fat, 15g Protein, 13g Total Carbs, 2g Sugars

Nutrition Facts

Serving Size: 10 Servings (1 cup each)
Calories
140
Total Fat
3 1/2g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
40mg
Sodium
330mg
Total Carbs
13g
Dietary Fiber
3g
Sugars
2g
Protein
15g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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