Hearty Barley Turkey Soup

Hearty Barley Turkey Soup

Made  times
JR 0

"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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3 h 50 m servings 113 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • 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.


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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!

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! 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...

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...

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...

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 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 agai...

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...

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