Turkey Barley Soup

Warm up with a hearty turkey barley soup, featuring tender turkey remnants, savory veggies, and chewy pearl barley. It's comforting, flavorful, and super easy to make.

Course Soup

Cuisine American

Keyword comfort food, healthy, hearty meal, turkey soup, winter recipe

Prep Time 30

Cook Time 2 25

Total Time 2 55

Servings servings

Calories 210kcal

Author Liza A

Ingredients

Carcass from cooked 10- to 12-lb turkey
3 quarts 12 cups water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots sliced (1 1/2 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

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.
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.
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.
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.
Serve and enjoy!

Notes

Recipe source: Betty Crocker

Nutrition