After Thanksgiving Turkey Soup

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of After Thanksgiving Turkey Soup calories by ingredient
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Number of Servings: 16


    * 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

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