Turkey Soup Recipe

                                                       
Ok, how would you like to make your own Turkey soup? It’s not that…I mean, it’s turkey!



Prep Time: 30 minutes

Total Time: 2 hours

Servings: 10



Ingredients

Cooked 10- to 12-lb whole turkey

 Water [10-12 cups]

Salt [to taste]

Pepper [taste]

Poultry seasoning or dried sage leaves [1 teaspoon]

Dried bay leaf

Uncooked pearl barley [2 cups]

Carrots, sliced [1 1/2 cups]

Large onion, chopped [1 cup]

Medium stalks celery, sliced [1 cup]

Cut-up cooked turkey [3 cups]

 Chopped fresh parsley, if desired [2 cups]



Preparations

     Break up whole turkey 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 and allow to cool.

    When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. You don’t need the bones and bay leaf.

     Skim fat away from broth. Add your boneless turkey to broth and stir in barley. Heat to boiling, reduce heat to low. Cover and 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 and then stir in parsley



Tip: healthy spicy soup for your white rice!