By Mayo Clinic Staff

Dietitian's tip:

Use the turkey leftovers from a holiday meal or family gathering to make a hearty turkey soup. To limit the sodium content, this recipe uses reduced-sodium chicken broth and unsalted canned tomatoes.

Number of servings

Serves 10

Ingredients

  1. 1 turkey carcass
  2. 4 cups water
  3. 8 cups reduced-sodium chicken broth
  4. 4 large onions, 1 quartered and 3 chopped
  5. 1 cup diced rutabaga or turnip, peeled
  6. 1 cup chopped celery
  7. 4 carrots, peeled and cut into thin strips
  8. 1/4 cup chopped fresh parsley
  9. 1/4 teaspoon dried thyme
  10. 1 bay leaf
  11. 1/2 teaspoon ground black pepper
  12. 1/4 cup pearl barley
  13. 1 can (14 ounces) unsalted tomatoes
  14. 1 can (16 ounces) white beans, rinsed and drained
  15. 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 remaining 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 27 g
  • Dietary fiber 5 g
  • Sodium 171 mg
  • Saturated fat 1 g
  • Total fat 3 g
  • Cholesterol 20 mg
  • Protein 15 g
  • Monounsaturated fat < 1 g
  • Calories 191
Feb. 01, 2011