Homemade Turkey Soup

 


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

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; reserve. Discard bones and bay leaf.

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

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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