New this month
Get the Allrecipes magazine

Hearty Barley Turkey Soup

JR

"Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup."
Added to shopping list. Go to shopping list.

Ingredients

3 h 50 m servings 113 cals
Original recipe yields 12 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 113 calories; 1.5 g fat; 22.5 g carbohydrates; 3.8 g protein; 2 mg cholesterol; 471 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 33
Most helpful
Most positive
Least positive
Newest

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 parsn...

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 ca...

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 slice...

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!

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 th...

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 chang...

Excellent! Added cumin for a more smoky flavor and even mix of carrot/parsnip. My 2 1/2 year old liked it so much that she wanted to drink some of the broth for her nighttime snack lol! Keeper.

Wonderful, simple to follow recipe that you can adapt to your own preferences. I personally like to add 1 or 2 beef bouillon cubes to the stock for more richness in flavour and colour and peas ...

I added some roasted andule sausage (1 lb) to the pot at the same time I added the turkey. it was exactly what I hoped for. silky with a touch of spice.