Hearty Barley Turkey Soup Recipe - Allrecipes.com
Hearty Barley Turkey Soup Recipe
  • READY IN ABOUT 4 hrs

Hearty Barley Turkey Soup

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 3 hrs 30 mins
  • READY IN 3 hrs 50 mins
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Reviews More Reviews

Feb 09, 2013

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.

 
Jan 12, 2014

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!

 

11 Ratings

Dec 01, 2013

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.

 
Jan 25, 2013

I tried this, but added some broccoli and turnip. This has to be the easiest and best tasting recipe I've tried yet! Thanks!

 
Apr 07, 2014

This was delicious! I did modify it a bit. I added parsnips to when making the stock. And when assembling the soup I went ahead and sautéed all the veggies (added parsnips here too, I love parsnips!) before adding them just to intensify the flavor. Then made a simple rue of 2tbs coconut oil 2tbs butter and a 1/4c flour. To thicken it and make it heartier and more stew like! Again it was AM-A-ZING!

 
Dec 31, 2013

I made this soup using the carcass of a smoked turkey. It was great! I also accidently put in 1 tsp. of dried thyme rather than 1 pinch of dried thyme. My family loves it. I'm making it again today with 1 tsp of dried thyme. Why mess with success!? - Kay Schroden

 

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Nutrition

  • Calories
  • 113 kcal
  • 6%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 471 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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