Recipe: Home-Style Turkey Soup

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images (1)nDietitian’s tip: Use the turkey leftovers from a holiday meal or family gathering to make a hearty turkey soup. To limit the sodium content, this recipe uses reduced-sodium chicken broth and unsalted canned tomatoes.


1 turkey carcass

4 cups water

8 cups reduced-sodium chicken broth

4 large onions, 1 quartered and 3 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 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


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 remaining ingredients to the broth mixture. Bring to a simmer and cook, covered, for about 1 hour.

Ladle into individual bowls and serve immediately.

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