Ingredients

  • 8 cups turkey stock (made from leftover turkey carcass, or could use chicken stock, but turkey stock is better)
  • 1 tablespoon olive oil (or butter)
  • 1 onion (diced in 3/8 inch pieces)
  • 1 cup celery (diced in 3/8 inch pieces)
  • 2 cups carrots (diced in 3/8 inch pieces)
  • poultry seasoning (2 tsp., or more, to taste, can substitute dried thyme and sage for poultry seasoning)
  • black pepper (to taste)
  • 4 cups turkey (diced leftover)
  • 4 cups water
  • 3/4 cup pearl barley
  • 1 turkey (soup base as needed, i used about 1 t penzey's turkey soup base can also use chicken buillon, a dash of soy sauce, or kitchen bouquet if you need to add flavor)
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NutritionView more

1020Calories
Sodium28%DV660mg
Fat72%DV47g
Protein227%DV116g
Carbs8%DV24g
Fiber16%DV4g

PER SERVING *

Calories1020Calories from Fat420
% DAILY VALUE*
Total Fat47g72%
Saturated Fat11g55%
Trans Fat
Cholesterol375mg125%
Sodium660mg28%
Potassium1810mg52%
Protein116g227%
Calories from Fat420
% DAILY VALUE*
Total Carbohydrate24g8%
Dietary Fiber4g16%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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