Turkey Carcass Soup

This turkey carcass soup uses every last bit of your roasted turkey. Perfect on winter nights, this hearty soup is loaded with vegetables and barley.

• Preparation Time: 45 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 45 mins
• Calories: 133 Calories

Ingredients

• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 large onion, diced
• 1 pinch dried thyme
• 4 quarts water
• 2 stalks celery, diced
• 1 tablespoon Worcestershire sauce
• 1 large bay leaf
• 1 turkey carcass
• 1 (28 ounce) can whole peeled tomatoes, chopped
• 4 large carrots, diced
• 6 small potatoes, diced
• 0.25 teaspoon poultry seasoning
• 1.5 teaspoons salt
• 0.25 teaspoon ground paprika
• 0.25 teaspoon freshly cracked black pepper
• 1.5 cups shredded cabbage
• 0.5 cup uncooked barley

Recipe Instructions

Step 1

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.

Step 2

Remove turkey carcass from the pot. Remove and chop any remaining turkey meat. Discard carcass.

Step 3

Strain broth through a fine mesh strainer into a clean soup pot. Add chopped turkey to the strained broth and bring to a boil.

Step 4

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.

Step 5

Remove bay leaf before serving.