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.
Diets
Ingredients
barley
0.5 c
bay leaf
1
carrots
1.5 c
celery
1 c
parsley
2 tbsp
tsp. c
3
mushrooms can be added
1 cup
onions
1 c
poultry seasoning
0.25 tsp
salt
1 teaspoon
water
8 c
Cooking in Steps
-
1If 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
water
dutch oven -
2Add bouillon cubes, salt, poultry seasoning and bay leaf. Simmer covered an additional 35 to 45 minutes or until chicken is tender.
poultry seasoning
bay leaves
whole chicken
salt
-
3Remove chicken from broth.
whole chicken
broth
-
4Remove 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
wide egg noodles
vegetable
mushrooms
bay leaves
potato
zucchini
whole chicken
pasta
barley
bulgur
whole turkey
broth
water
corn
peas
rice
salt
dutch oven -
5Remove bones from broth.
broth
-
6Remove 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
carrot
parsley
barley
celery
onion
whole turkey
broth