Turkey Carcass Soup - Hearty Soups

I froze the turkey carcass in a ziplock bag then made my soup when I was ready.

This is a great way to not waste a single bite of turkey.

1 turkey carcass

4 quarts water

4 small potatoes, diced

2 large carrots, chopped

2 stalks celery, chopped

1 medium onion, chopped

1/2 cup uncooked barley

1 bag of frozen mixed vegetables

1 tablespoon Worcestershire sauce

1 1/2 teaspoons salt (or to taste)

1/4 teaspoon freshly cracked black pepper

1 teaspoon dried basil

1/4 teaspoon paprika

1/4 teaspoon poultry seasoning

1 pinch dried thyme

Place the turkey carcass, celery, carrot and onion into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a slow simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and vegetables. Remove and chop any remaining turkey meat.

Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring to a boil, reduce heat, and stir in the potatoes, barley, Worcestershire sauce, salt, basil, black pepper, paprika, poultry seasoning, and thyme. Simmer until the potatoes are almost tender, add frozen vegetables.  Simmer for 15 minutes more.