Hearty Barley Turkey Soup

Hearty Barley Turkey Soup

6 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    3 h 30 m
  • Ready In

    3 h 50 m
JR
Recipe by  JR

“Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
  2. Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.

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Reviews (6)

Rate This Recipe
govros4
3

govros4

Great recipe - thank you. I roasted a boneless turkey breast with olive oil, rosemary and thyme and added to the soup to 'boost' the turkey content since we didn't have any leftovers and the carcass was a bit slim on meat. My hubby and 3 yr old loved it. Will definitely make again.

anewcomb
1

anewcomb

This soup was awesome! Only thing I added was a little extra salt. My husband actually said "wow!" And started telling his friends how good it was! Will DEFINITELY make this again!

Pauline Iskin
1

Pauline Iskin

I just finished making this soup and it turned out unbelievable. I will put this on my personal 5 star recipes that are 'tried and true' I made mine in the crock pot to get the best out of the carcass for 8 hours on low with the celery, onion, carrots and 2 chicken boullions. Drained the bones and let the broth rest in refrigerator overnight. Then I did the remainder of the recipe on the stove top over a low simmer for 1 hour and 20 minutes til barely was nice and tender. Hot french bread is a must with this tastey soup.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 113 cal
  • 6%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 22.5 g
  • 7%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

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