Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.
Original recipe makes 12 servings
Ingredients
Turkey Stock:
5 quarts water, or as needed
1 turkey carcass
1 1/2 cups coarsely chopped onion
3 stalks celery
1/2 cup chopped carrot
10 whole black peppercorns
1 pinch dried thyme, or to taste
1 bay leaf
Soup:
1 1/2 pounds carrots, cut into 1-inch chunks
2 onions, diced
6 stalks celery, cut into 1/2-inch slices
1 cup barley
1/2 cup chopped mushrooms
2 bay leaves
2 teaspoons salt
1 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 pinch dried thyme
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PREP
20 mins
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COOK
3 hrs 30 mins
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READY IN
3 hrs 50 mins
Directions
- Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
- Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.
Nutrition
Calories: 113 kcal
Carbohydrates: 22.5 g
Cholesterol: 2 mg
Fat: 1.5 g
Fiber: 5.8 g
Protein: 3.8 g
Sodium: 471 mg