“Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.” - by JR
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 113 cal
- 6%
- Fat
- 1.5 g
- 2%
- Carbs
- 22.5 g
- 7%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"I tried this, but added some broccoli and turnip. This has to be the easiest and best tasting recipe I've tried yet! Thanks!..." See more"
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 ..." See morewas a bit slim on meat. My hubby and 3 yr old loved it. Will definitely make again."
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