Home-style turkey soup
Nutrition Facts
Serving Size About 2 cups
Calories 178
| Amount Per Serving | ||
| Monounsaturated fat | < 1 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 2 g | |
| Sodium | 131 mg | |
| Cholesterol | 23 mg | |
| Dietary fiber | 5 g | |
| Protein | 15 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
- 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.