Homemade Turkey Soup
Use your leftover holiday turkey to make from-scratch soup packed with barley and vegetables.
Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley, if desired
Break up turkey carcass to fit 6-quart Dutch oven.
Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low.
Cover; simmer 1 hour 30 minutes.
Skim off any residue that rises to the surface.
Remove bones, meat and bay leaf from broth; cool.
When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside.
Discard bones and bay leaf.
Skim fat from broth; discard.
Add turkey meat cut from bones to broth; stir in barley.
Heat to boiling; reduce heat to low.
Cover; simmer 30 minutes, stirring occasionally.
Stir in carrots, onion, celery and 3 cups cooked turkey.
Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley.