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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  • PREP

    20 mins
  • COOK

    3 hrs 30 mins
  • READY IN

    3 hrs 50 mins

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 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.

 
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!

 
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!

 
Dec 12, 2014

Agree with the others -- this is an excellent, inexpensive and wonderfully easy recipe. Thank you, JR! A definite keeper. I did tweak a bit for us, though I know it would be great without changes. Doubled the barley. I only cooked the barley long enough for it to still be slightly chewy, so the soup was ready almost an hour sooner. Skipped the carrots since I don't like them, but upped the mushrooms and added them a bit after the barley. Added a couple splashes of vinegar near the end as I do for most soups and stews, just enough to perk it up without being noticeable. Oh, and I'll for sure double the recipe next time and have friends over.

 
Dec 01, 2014

This was delicious--first you can never go wrong with mushrooms and barley. I followed the recipe almost exactly in terms of ingredients: used about 1.25 cups of barley and 8oz of thinly sliced crimini mushrooms. If you use more barley watch the water level but the more you use and the longer you boil it, the creamier it gets so there's no need to make a roux. I watched the salt, used more pepper and a snap shake of creole seasoning. Also threw in some leftover green beans. I also used leftover gravy instead of bouillon cubes but make sure your gravy is defatted or you'll have a greasy mess. And lastly I used lots of turkey and this ended up more stewish than soupish, which was fine with me! Cold weather, warm bread, this and your loved ones--a perfect evening.

 
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!

 

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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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