Thanksgiving Turkey Soup

 Okay, you’ve made the big turkey sandwiches and heated it with leftover potatoes and gravy. Now you’re left with a turkey carcass that still has a fair amount of meat left on it. Here’s a hearty recipe we found on the Mayo clinic web site. As always, we tweaked it a little to fit Naturally Nourishing’s nutritional values, which is to keep all recipes we post, as organically natural as possible. 

There’s nothing that warms the belly like a hot bowl of soup   

Serves 8 – 10

Ingredients:

    • 1 turkey carcass
    • 4 cups pure filtered water
    • 8 cups reduced-sodium organic chicken broth
    • 4 large onions, 1 quartered & 3 chopped
    • 1 cup diced rutabaga or turnip, peeled
    • 1 cup organic chopped celery
    • 4 organic carrots, peeled & cut into thin strips
    • 1/4 cup chopped fresh parsley
    • 1/4 teaspoon dried thyme
    • 1 bay leaf
    • 1/2 teaspoon ground black pepper
    • 1/4 cup pearl barley (optional – remove if gluten intolerant)
    • 3 tomatoes diced
    • 1 can (16 oz.) organic white beans, rinsed & drained
    • 1/2 lb. leftover light turkey meat, cut into bite-size chunks
Thanksgiving Soup   www.mayoclinic.com

Thanksgiving Soup
www.mayoclinic.com

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 an hour. 

Ladle into individual bowls and serve immediately. 

Nutritional Analysis (per serving)

Serving size: About 2 cups
Calories 191 Sodium 171 mg
Total fat 3 g Total carbohydrate 27 g
Saturated fat 1 g Dietary fiber 5 g
Monounsaturated fat < 1 g Protein 15 g
Cholesterol 20 mg  

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