• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
498
Protein:
40 g
Fat:
18 g
Carbohydrates:
44 g

Credit
Recipe courtesy of National Turkey Federation.

Serves: 4
Turkey Broth:
  1. In a 1.25 gallon (5 L) saucepan combine all seven ingredients. Bring to a boil over high heat. Skim off any foam.
  2. Reduce heat, cover and simmer mixture for 1 to 1-1/4 hours, or until turkey is tender.
  3. Remove turkey from cooking liquid and allow to cool. Remove poultry from bones, discard skin and bones.
  4. Cube poultry; cover and refrigerate.
  5. Strain broth. Discard seasoning, vegetables and spices.
  6. Skim off any remaining fat.
  7. Return broth to saucepan.
Turkey Soup:
  1. Add first eight vegetables, barley and seasonings to broth.
  2. Over high heat, bring mixture to a boil. Cover and immediately reduce heat to a simmer.
  3. Cook 20 minutes or until all vegetables are tender.
  4. Add reserved turkey, broccoli and peas; gently cook 5 to 10 minutes.
  5. Adjust seasoning to taste.

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