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Turkey Soup

Courses:
Ingredients
  • 1 Turkey Carcass
  • 4 quarts Water (For large turkeys, fill large Stock pock to cover most of turkey carcass)
  • 6 small Potatoes - add more when using large turkey carcass (diced)
  • 4 large Carrots - add more when using large turkey carcass (diced)
  • 2 Stalks Stalks Celery - add more when using large turkey carcass (diced)
  • 1 large Onion
  • 1 can 28 oz Can Whole Peeled Tomatoes Chopped - 2 Cans when using large turkey carcass
  • ½ Uncooked Barley - More if desired
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Parsley - Add much more when using large turkey carcass
  • 1 tsp Dried Basil
  • 1 Bay Leaf
  • 1/4 tsp Fresh Cracked Black Pepper
  • 1/4 tsp Paprika
  • 1 tsp Pinch of Dried Thyme
  • 1/4 tsp Poultry Seasoning (Omit if you brine your turkey)
Instructions
  1. 1
    Place the turkey carcass into a large soup pot or stock pot and pour in the water.
  2. 2
    Bring to Boil.
  3. 3
    Reduce Heat to a simmer and cook the turkey frame until the remaining meat falls off the bones.
  4. 4
    Remove the turkey carcass and remove all usable turkey meat. Chop the meat.
  5. 5
    Strain the broth through a fine mesh strainer into a clean soup pot.
  6. 6
    Add the chopped turkey, bring to a boil and reduce heat.
  7. 7
    Add potatoes, carrots, celery, onion, canned tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning (if using), and thyme.
  8. 8
    Simmer until the vegetables are tender, about 1 hour.
  9. 9
    Remove Bay Leaf before serving.
  10. 10
    For a more hearty meal, serve with noodles of your choice. I use New Mill Kluski noodles
Read it online: https://kitchen.de-santo.us/recipe/turkey-soup/