Home-style turkey soup
Nutrition Facts
Serving Size 2 cups
Calories 151
| Amount Per Serving | ||
| Monounsaturated fat | trace | |
|---|---|---|
| Saturated fat | 0.5 g | |
| Total fat | 1 g | |
| Sodium | 268 mg | |
| Cholesterol | 20 mg | |
| Dietary fiber | 5 g | |
| Protein | 13 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Use the turkey leftovers from a holiday meal or family gathering to make a hearty, low-sodium turkey soup.
Ingredients
(Serves 10)For the broth:
- 1 turkey carcass
- 4 cups water
- 8 cups low-sodium chicken broth
- 1 large onion, quartered
For the soup:
- 2 onions, chopped
- 1 cup diced peeled rutabaga or turnip
- 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. Scoop into individual bowls and serve right away.