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Dietitian'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.
Serves 10
Ingredients
- 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
Directions
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.
Nutritional analysis per serving
| Serving size: About 2 cups | |||
| Calories | 191 | Sodium | 171 mg |
| Total fat | 3 g | Total carbohydrate | 27 g |
| Saturated fat | 1 g | Dietary fiber | 5 g |
| Monounsaturated fat | < 1 g | Protein | 15 g |
| Cholesterol | 20 mg | ||
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