Turkey Carcass Soup

This turkey carcass soup uses every last bit of your roasted turkey. It's loaded with vegetables and barley, making it a hearty post-holiday meal.

• 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

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 2

Place turkey carcass in a large soup pot and cover with water; 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 3

Remove turkey carcass from the pot; pick off and chop any remaining turkey meat, discarding bones.

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 and barley are tender, about 1 more hour. Remove bay leaf before serving.