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!

 

12 Ratings

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

 
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!

 
Jul 12, 2014

Making this for the second time, this time with a turkey I smoked a couple days ago. Last time we had it was great. The entire family loved it. It is simple but has plenty of flavor. Added a little garlic powder and poultry seasoning to my taste. Can't believe there only 6 ratings so far for this.

 
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!

 

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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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