By Mayo Clinic Staff

Dietitian's tip:

To limit the sodium content, this recipe uses low-sodium chicken broth and unsalted canned tomatoes.

Number of servings

Serves 10

Ingredients

    For the broth:

  1. 1 turkey carcass
  2. 4 cups water
  3. 8 cups low-sodium chicken broth
  4. 3 large onions, 1 quartered and 3 chopped
  5. For the soup:

  6. 1 onion, chopped
  7. 1 cup diced rutabaga or turnip, peeled
  8. 1 cup chopped celery
  9. 4 carrots, peeled and cut into thin strips
  10. 1/4 cup chopped fresh parsley
  11. 1/4 teaspoon dried thyme
  12. 1 bay leaf
  13. 1/2 teaspoon ground black pepper
  14. 1/4 cup uncooked pearl barley
  15. 1 can (14 ounces) unsalted tomatoes
  16. 1 can (16 ounces) white beans, rinsed and drained
  17. 1/2 pound leftover light turkey meat, cut into bite-size chunks

Directions

In a large stockpot, combine the turkey carcass, water, broth and quartered onion. Bring to a boil over high heat. Reduce heat, cover and simmer for 1 hour. Strain the mixture, discarding the carcass and onion. Chill the liquid in the refrigerator — overnight, if possible — and skim off the fat from the broth's surface.

Return the liquid to the stockpot. Add the soup ingredients to the broth mixture. Bring to a simmer and cook, covered, for about 1 hour. Ladle into individual bowls and serve immediately.

Nutritional analysis per serving

Serving size :About 2 cups

  • Total carbohydrate 25 g
  • Dietary fiber 5 g
  • Sodium 131 mg
  • Saturated fat 1 g
  • Total fat 2 g
  • Cholesterol 23 mg
  • Protein 15 g
  • Monounsaturated fat < 1 g
  • Calories 178
  • Trans fat Trace
  • Total sugars 5 g
  • Added sugars 0 g
March 30, 2017