Leftover Turkey Soup

Leftover Turkey Soup

  Ready in : 45 mins

Need a dairy free hor d'oeuvre? Leftover Turkey Soup could be an excellent recipe to try. This recipe makes 12 servings with 44 calories, 2g of protein, and 0g of fat each. For 21 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Autumn will be even more special with this recipe. It is brought to you by Foodista. Head to the store and pick up barley, salt, carrots, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid.

Ingredients

barley

barley

0.5 c

bay leaf

bay leaf

1

carrots

carrots

1.5 c

celery

celery

1 c

parsley

parsley

2 tbsp

tsp. c

tsp. c

3

mushrooms can be added

mushrooms can be added

1 cup

onions

onions

1 c

poultry seasoning

poultry seasoning

0.25 tsp

salt

salt

1 teaspoon

water

water

8 c

Cooking in Steps

  1. 1
    If using frying chicken, in 5-quart Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Skim off any scum that rises to the surface.

    whole chicken

    whole chicken

    water

    water

    dutch oven
    dutch oven
  2. 2
    Add bouillon cubes, salt, poultry seasoning and bay leaf. Simmer covered an additional 35 to 45 minutes or until chicken is tender.

    poultry seasoning

    poultry seasoning

    bay leaves

    bay leaves

    whole chicken

    whole chicken

    salt

    salt

  3. 3
    Remove chicken from broth.

    whole chicken

    whole chicken

    broth

    broth

  4. 4
    Remove chicken from bones; cut into bite-size pieces. Skim fat from broth. Return chicken to broth; stir in barley. Continue as directed above.3/4 cup cracked bulgur, 1/2 cup uncooked regular rice or 1 1/2 cups wide egg noodles can be substituted for barley. Omit 30 minute simmering time; add bulgur, rice or noodles with vegetables to broth. Continue as directed above.One cup corn, peas, diced potatoes, sliced zucchini or sliced mushrooms can be added.In 5-quart Dutch oven, combine turkey bones and trimmings, water, bouillon cubes, salt, poultry seasoning and bay leaf. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours.

    poultry seasoning

    poultry seasoning

    wide egg noodles

    wide egg noodles

    vegetable

    vegetable

    mushrooms

    mushrooms

    bay leaves

    bay leaves

    potato

    potato

    zucchini

    zucchini

    whole chicken

    whole chicken

    pasta

    pasta

    barley

    barley

    bulgur

    bulgur

    whole turkey

    whole turkey

    broth

    broth

    water

    water

    corn

    corn

    peas

    peas

    rice

    rice

    salt

    salt

    dutch oven
    dutch oven
  5. 5
    Remove bones from broth.

    broth

    broth

  6. 6
    Remove turkey from bones. Strain broth; skim off fat. Return turkey to broth; stir in barley.Bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in carrots, onions and celery. Simmer covered an additional 20 to 25 minutes or until vegetables and barley are tender. Stir in parsley. 8 (1 1/2 cup) servings.

    vegetable

    vegetable

    carrot

    carrot

    parsley

    parsley

    barley

    barley

    celery

    celery

    onion

    onion

    whole turkey

    whole turkey

    broth

    broth