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

DAIRY FREE

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

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

water

dutch oven
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

bay leaves

whole chicken

salt
3
Remove chicken from broth.

whole chicken

broth
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

wide egg noodles

vegetable

mushrooms

bay leaves

potato

zucchini

whole chicken

pasta

barley

bulgur

whole turkey

broth

water

corn

peas

rice

salt

dutch oven
5
Remove bones from broth.

broth
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

carrot

parsley

barley

celery

onion

whole turkey

broth