Description
A great way to not waste a single bite of turkey. This is a delicious soup and one of my favorites. If you want to freeze some, leave out the potatoes.
Ingredients
- 1 turkey carcass
- 4 quarts water
- 6 small potatoes, diced
- 4 large carrots, diced
- 2 stalks celery, diced
- 1 large onion, diced
- 1 ½ cups shredded cabbage
- 1 (28 ounce) can whole peeled tomatoes, chopped
- ½ cup uncooked barley
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 bay leaf
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon paprika
- ¼ teaspoon poultry seasoning
- 1 pinch dried thyme
Instructions
- Place turkey carcass into a large soup pot; pour in water and bring to a boil over medium heat. Reduce heat to a simmer
- and cook until the remaining meat falls off the bones
- about 1 hour.
- Remove turkey carcass from the pot. Remove and chop any remaining turkey meat. Discard carcass.
- Strain broth through a fine mesh strainer into a clean soup pot. Add chopped turkey to the strained broth and bring to a boil.
- Reduce heat and stir in tomatoes
- potatoes
- carrots
- onion
- celery
- cabbage
- barley
- Worcestershire sauce
- salt
- parsley
- basil
- bay leaf
- pepper
- paprika
- poultry seasoning
- and thyme. Simmer until vegetables are tender
- about 1 more hour.
- Remove bay leaf before serving.
Prep Time: 45 mins
Cook Time: 2 hrs
Total Time: 2 hrs 45 mins
Servings: 12