Ingredients

• 1 turkey carcass
• 4 quartss cold water
• 1 , 28-ounce
• 6 small potatoes , diced
• 4 large carrots , diced
• 1 large onion , diced
• 2 stalks celery , diced
• 1.5 cups shredded cabbage
• 0.5 cups uncooked barley
• 1 tablespoon Worcestershire sauce
• 1.5 teaspoons salt
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 large bay leaf
• 0.25 teaspoons freshly cracked black pepper
• 0.25 teaspoons ground paprika
• 0.25 teaspoons poultry seasoning
• 1 pinch dried thyme

Instructions

1. 1 Place turkey carcass in a large soup pot and cover with water; bring to a boil over medium heat. Reduce heat to a simmer, and cook until the remaining meat falls off the bones, about 1 hour.
2. 2 Remove turkey carcass from the pot; pick off and chop any remaining turkey meat, discarding bones.
3. 3 Strain broth through a fine mesh strainer into a clean soup pot. Add chopped turkey to the strained broth and bring to a boil.
4. 4 Reduce heat and stir in tomatoes, potatoes, carrots, onion, celery, cabbage, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, pepper, paprika, poultry seasoning, and thyme. Simmer until vegetables and barley are tender, about 1 more hour. Remove bay leaf before serving.

Nutrition per serving