Holiday Turkey Soup

Submitted by Chef #415883

"Got this one from my mother-in-law, but I added seasonings & veggies. This a great "box car" recipe and gives you a way to use turkey up without everyone getting tired of turkey. Do not use a turkey carass that has been brined or smoked, it's just to salty."

 

• Ready In: 3hrs 30mins
• Ingredients: 15
• Serves: 8-10

ingredients

• Broth

• 1 turkey carcass (meat removed from Thanksgiving or Christmas dinner)
• 1 bay leaf

• Soup

• turkey broth
• 2 -3 cups cut up turkey meat
• 1 cup dry barley
• 1⁄2 cup dry rice (brown preferred)
• 1 chopped onion
• 1 cup chopped fresh parsley
• 12 cups water (filtered preferred)
• 1 teaspoon poultry seasoning
• 1 teaspoon salt (sea salt preferred)
• 4 -6 pressed garlic cloves or 1 teaspoon garlic powder
• 1⁄2 cup chopped carrot
• 2 -3 chopped celery ribs
• pepper

directions

1. Cover turkey carass with with the 12 cups of water and add the bay leaf. Bring to boil, then cook on low for 1 to 2 hours. Let cool, remove carass & bay leaf & skim the fat.
2. Bring broth to boil and add barley, salt, pepper, poulty seasoning.
3. Once barley has been started, cook rice in a separate pot.
4. After barley has cooked for about 40 minutes, add turkey & all remaining veggies. Cook an additional 20 minutes.
5. Stir in cooked rice. Serves a crowd & is even better the second day. Freezes great as well.