Homemade Turkey Soup

Name: Homemade Turkey Soup
Prep time: 30 min
Total time: 2 min
Ingredients: Carcass from cooked 10- to 12-lb turkey; 3 quarts (12 cups) water; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon poultry seasoning or dried sage leaves; 1 dried bay leaf; 1/2 cup uncooked pearl barley; 3 medium carrots, sliced (1 1/2 cups); 1 cup chopped onions; 2 medium stalks celery, sliced (1 cup); 3 cups cut-up cooked turkey; 2 tablespoons chopped fresh parsley leaves, if desired

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Prep Time: 30 minutes

Total: 2 hours, 55 minutes

Servings: 10

Cost: $5.75 /serving

Author : Betty Crocker Kitchens

homemade turkey soup

Instructions

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Step 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.

Step 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; reserve. Discard bones and bay leaf.

Step 3

Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.

Step 4

Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

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