After Thanksgiving Turkey Soup
- Number of Servings: 16
Ingredients
* 1 leftover chicken or turkey carcass * 3 medium onions, chopped * 2 large carrots, diced * 2 celery ribs, diced * .5 cup olive oil * .5 cup all-purpose flour * 2 cups fat-free half-and-half cream * 1 cup uncooked pearl barley * 2 teaspoons salt * 3/4 teaspoon pepper * 3 cups cooked chicken
1. Place turkey or chicken carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove meat from bones and cut into bite-size pieces; set aside.
2. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add cream, barley, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until barley is tender.
Yields 16 1 1/4 cup servings
2. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add cream, barley, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until barley is tender.
Yields 16 1 1/4 cup servings
Nutritional Info Amount Per Serving
- Calories: 261.2
- Total Fat: 9.6 g
- Cholesterol: 64.9 mg
- Sodium: 419.0 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.8 g
- Protein: 24.7 g
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