Irish Turkey Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 303.9
- Total Fat: 6.5 g
- Cholesterol: 60.8 mg
- Sodium: 198.6 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 8.6 g
- Protein: 25.0 g
View full nutritional breakdown of Irish Turkey Soup calories by ingredient
Introduction
After Thanksgiving, or any time you make a large turkey this soup is great for left overs. My family doesn't care for the wings or legs so this is a great way to get them to eat up! After Thanksgiving, or any time you make a large turkey this soup is great for left overs. My family doesn't care for the wings or legs so this is a great way to get them to eat up!Number of Servings: 8
Ingredients
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After the turkey is carved take remaining legs, wings and carcass for all turkey meat. I estimated 4 cups after measuring this last time and there was some white, mostly dark.
6 Large Carrots
6 Celery Stalks
Thyme
Sage
Parsley
Water
Directions
After turkey has been carved and all left over meat put away, break up the carcass and place in pot with legs and wings. Cover with water and boil for about 30 minutes. Most of the water will boil off, so add some more when it becomes necessary. Use tongs to take bones out of the boiling pot and scrape off all meat with a sharp knife. When all meat is litearlly falling off the bones and there are not bones left in the pot, boil down until it becomes stock. I like to leave a piece of skin from one of the wings in the pot for flavor. **I also use butter when cooking the turkey so I added butter as an ingredient for fat content and calculating the recipe**.
Add 3 cups of water and bring back to a boil.
Add 1 and 1/2 cups barley and boil for 10 mins to fully cook.
While barley is cooking peel carrots and chop into bite size pieces. Add carrots to pot.
Cut celery stalks into bite size pieces. Add to pot.
Add thyme, sage, parsley and any other herbs desired. Add a bouillon cube for flavor if eating right away.
Add 4 more cups of water and turn down heat to simmer. Simmer for 15-30 mins. Check soup for liquid - add water if needed -- enjoy!
This soup tastes better the next day, so I advise storing in the fridge and re-heating.
Makes 8 Large servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ICEDREGULAR.
Add 3 cups of water and bring back to a boil.
Add 1 and 1/2 cups barley and boil for 10 mins to fully cook.
While barley is cooking peel carrots and chop into bite size pieces. Add carrots to pot.
Cut celery stalks into bite size pieces. Add to pot.
Add thyme, sage, parsley and any other herbs desired. Add a bouillon cube for flavor if eating right away.
Add 4 more cups of water and turn down heat to simmer. Simmer for 15-30 mins. Check soup for liquid - add water if needed -- enjoy!
This soup tastes better the next day, so I advise storing in the fridge and re-heating.
Makes 8 Large servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ICEDREGULAR.