Turkey Barley Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • Carcass from cooked 10- to 12-lb turkey
  • 3 quarts (12 cups) water
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon poultry seasoning or dried sage leaves
  • 1 dried bay leaf
  • ½ cup uncooked pearl barley
  • 3 medium carrots, sliced (1½ cups)
  • 1 large onion, chopped (1 cup)
  • 2 medium stalks celery, sliced (1 cup)
  • 3 cups cut-up cooked turkey
  • 2 tablespoons chopped fresh parsley, if desired
Instructions
  1. Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
  2. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.
  3. Skim fat from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
  4. Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Adjust seasoning. Stir in parsley.
  5. Serve and enjoy!
Notes
Recipe source: Betty Crocker
Recipe by Salu Salo Recipes at https://salu-salo.com/turkey-barley-soup/