TURKEY SOUP BONES RECIPES

Name: Homemade Turkey Soup
Prep time: 30 min
Cook time: 2 h 35 min
Total time: 3 h 5 min
Yield: 10 servings (about 2-1/2 quarts).
Ingredients: 1 leftover turkey carcass (from a 10- to 12-pound turkey); 2 quarts water; 1 medium onion, cut into wedges; 1/2 teaspoon salt; 2 bay leaves; 1 cup chopped carrots; 1 cup uncooked long grain rice; 1/3 cup chopped celery; 1/4 cup chopped onion; 1 can (10-1/2 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

HOMEMADE TURKEY SOUP RECIPE: HOW TO MAKE IT

Homemade Turkey Soup Recipe: How to Make It image

You can make the most of even the smallest pieces of leftover meat on your holiday turkey with this homemade turkey soup. I simmer the bones to get the rich flavor, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty turkey soup that's tasty and economical. —June Sangrey, Manheim, Pennsylvania

Provided by Taste of Home

Categories Dinner Lunch

Total Time 03 hours 05 minutes

Prep Time 30 minutes

Cook Time 02 hours 35 minutes

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 10

Ingredients

1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, cut into wedges
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-1/2 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

Steps:

Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours., Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. , Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.

Nutrition Facts : Calories 128 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 391mg sodium, CarbohydrateContent 21g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

HOMEMADE TURKEY SOUP RECIPE - BETTYCROCKER.COM

Homemade Turkey Soup Recipe - BettyCrocker.com image

Sometimes after enjoying all our favorite Thanksgiving foods, we find ourselves craving a lighter option. That's where our leftover turkey soup comes in. With only 140 calories per serving this lunch or dinner option utilizes leftovers and ingredients you likely already have on hand. Plus, our Homemade Turkey Soup combines a meaty broth and savory vegetables for an unreal result your family will love. So, turn on some football, slip on cozy clothes and test out this turkey soup recipe.

Provided by Betty Crocker Kitchens

Total Time 2 hours 55 minutes

Prep Time 30 minutes

Yield 10

Number Of Ingredients 12

Ingredients

Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 cup chopped onions
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley leaves, if desired

Steps:

Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

Nutrition Facts : Calories 140 , CarbohydrateContent 13 g, CholesterolContent 40 mg, FatContent 0 , FiberContent 3 g, ProteinContent 15 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 330 mg, SugarContent 2 g, TransFatContent 0 g

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You can make the most of even the smallest pieces of leftover meat on your holiday turkey with this homemade turkey soup. I simmer the bones to get the rich flavor, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty turkey soup that's tasty and economical. —June Sangrey, Manheim, Pennsylvania
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Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours., Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. , Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.

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