Hearty Barley Turkey Soup

Hearty Barley Turkey Soup
  • PREP TIME
    10 mins
  • COOK TIME
    3 hrs 35 mins
  • TOTAL TIME
    3 hrs 45 mins
  • SERVING
    12 People
  • VIEWS
    267

Transform leftover Thanksgiving turkey into a symphony of savory flavors with this hearty and comforting soup. A rich, homemade turkey stock, infused with aromatic vegetables and earthy mushrooms, cradles tender barley and shredded turkey, creating a nourishing and deeply satisfying meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    22 g
  • Fiber
    6 g
  • Protein
    3 g
  • Saturated Fat
    0 g
  • Sodium
    82 mg
  • Fat
    1 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 1. Assemble all ingredients for both the stock and the soup.

Image Step 02
02 Step

Recipe View 2. Craft the Turkey Stock: In a sizable stockpot, unite 5 quarts of water and the turkey carcass. Over medium-high heat, coax the mixture to a boil. Introduce the coarsely chopped onion, carrot, celery halves, peppercorns, bay leaf, and a pinch of thyme. Temper the heat to a gentle simmer. Methodically skim away any excess fat and foam that ascends to the surface. Replenish water as needed to maintain the level. Allow this to meld and mature for 2 to 2 ½ hours.

Image Step 03
03 Step

Recipe View 3. Retrieve the carcass to a cutting board and allow it to cool sufficiently. Strain the stock through a fine-mesh sieve, discarding the solids and returning the clarified liquid to the stockpot.

Image Step 04
04 Step

Recipe View 4. Once the carcass is cool enough to handle, meticulously pull the meat from the bones. Discard the bones and shred the meat. Store the shredded turkey in the refrigerator until needed.

Image Step 05
05 Step

Recipe View 5. Compose the Soup: Into the simmering stock, add the carrots (cut into 1-inch chunks), diced onions, celery slices, barley, chopped mushrooms, bay leaves, salt, marjoram, pepper, and another pinch of thyme. Increase the heat to bring the soup to a boil, then reduce to a simmer. Stir periodically, allowing the barley to fully cook and soften, approximately 1 hour and 20 minutes.

Image Step 06
06 Step

Recipe View 6. Reintroduce the shredded turkey to the soup. Allow it to gently simmer until heated through, about 10 minutes. Before serving, carefully remove the bay leaves.

For an even richer flavor, consider roasting the turkey carcass before making the stock.
Feel free to add other vegetables, such as parsnips or turnips, to the soup for added depth.
Leftover cooked turkey can be used in place of the turkey carcass for a quicker soup.
Adjust seasoning to your preference. A squeeze of lemon juice can brighten the flavors just before serving.

Dock Crist

Written by

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RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 89 Ratings)
Total Reviews: (9)
  • Trevion Collins

    The homemade turkey stock makes all the difference in this soup.

  • Julian Mckenzie

    This is now my go-to recipe for turkey soup after Thanksgiving.

  • Kim Ledner

    This soup is so comforting and flavorful! Perfect for a cold day.

  • Billy Jenkins

    I appreciate the tips for variations, like adding sherry or lemon juice.

  • Elaina Vandervort

    I used vegetable stock since I didn't have a turkey carcass and it was still great.

  • Claudine Heller

    My family raved about this soup. Will definitely make it again!

  • Aurelio Swaniawski

    I love how easy it is to use up leftover turkey in this recipe.

  • Lucio Predovic

    I added some diced potatoes and it was delicious!

  • Stuart Quigley

    So easy to make and the instructions are very clear.

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