Recipes Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes Hearty Barley Turkey Soup 4.8 (85) 60 Reviews 18 Photos Turkey barley soup is a comfort food favorite that stretches your Thanksgiving turkey into another delicious meal. The turkey carcass is simmered to create a rich homemade turkey stock that forms the base of this delicious soup, loaded with nourishing barley, vegetables, and mushrooms. Submitted by JR Updated on October 17, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 18 18 18 18 Prep Time: 10 mins Cook Time: 3 hrs 35 mins Total Time: 3 hrs 45 mins Servings: 12 Jump to Nutrition Facts Jump to recipe This turkey barley soup is a smart, inexpensive, and totally delicious way to use up your Thanksgiving turkey leftovers. Turkey Barley Soup Ingredients If you don't already have everything on hand, these are the ingredients you'll need to add to your grocery list: · For the stock: water, a turkey carcass, vegetables (onion, carrots, and celery), and seasonings (black peppercorns, bay leaf, and dried thyme)· For the soup: barley, vegetables (carrots, onions, celery, and mushrooms), and seasonings (bay leaves, salt, marjoram, black pepper, and dried thyme) How to Make Turkey Barley Soup You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this turkey barley soup: 1. Make the stock: Combine the carcass and water in a large stockpot and bring to a boil. Add the remaining stock ingredients. Reduce the heat and simmer, skimming the fat and adding more water as needed, for about two hours.2. Shred the meat: Transfer the carcass to a cutting board and cool. Strain the stock and return the liquid to the pot. Pull and shred the meat, then discard the bones. Refrigerate the turkey meat until you need it.3. Make the soup: Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to the stock. Bring it to a boil, then reduce the heat and simmer until the barley is cooked. Return the turkey to the soup and cook until it's heated through. What to Serve With Turkey Barley Soup If you're looking to clean out your fridge after Thanksgiving, serve this hearty turkey soup with leftover cornbread or rolls. It would also pair well with a grilled cheese sandwich — explore our collection of Next-Level Grilled Cheese Sandwiches for mouthwatering inspiration. How to Store Turkey Barley Soup Store your leftover turkey barley soup in an airtight container in the refrigerator for up to four days. Reheat it on the stove or in the microwave. If the barley has soaked up some of the liquid during storage, you can add a little chicken broth to compensate. Can You Freeze Turkey Barley Soup? Yes, you can freeze this turkey barley soup. Allow the soup to cool, then transfer it in single-serving portions to zip-top freezer bags. Squeeze out any excess air, lay flat in the freezer, and freeze for up to three months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave. Allrecipes Community Tips and Praise "I made this recipe exactly as described using my leftover turkey from Thanksgiving," says Jennifer. "It makes an excellent soup and is a great way to get every tasty morsel from the turkey carcass. The homemade turkey stock really sets this soup apart." "I tried this, but added some broccoli and turnip," according to Deb Willems. "This has to be the easiest and best tasting recipe I've tried yet!" "This was delicious," raves Besstastik. "I added parsnips when making the stock. And, when assembling the soup, I went ahead and sautéed all the veggies (added parsnips here too, I love parsnips!) before adding them just to intensify the flavor." Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Turkey Stock: 5 quarts water, or as needed 1 turkey carcass 1 ½ cups coarsely chopped onion ½ cup chopped carrot 3 stalks celery, cut in half 10 whole black peppercorns 1 large bay leaf 1 pinch dried thyme, or to taste Soup: 1 ½ pounds carrots, cut into 1-inch chunks 2 medium onions, diced 6 stalks celery, cut into ½-inch slices 1 cup barley ½ cup chopped mushrooms 2 large bay leaves 2 teaspoons salt (Optional) 1 teaspoon dried marjoram ½ teaspoon ground black pepper 1 pinch dried thyme Directions Gather all stock and soup ingredients. Allrecipes/Nelly Cuanalo Allrecipes/Nelly Cuanalo To make the turkey stock: Combine 5 quarts water and turkey carcass in a large stockpot over medium-high heat; bring to a boil. Add onion, carrot, celery, peppercorns, bay leaf, and thyme. Reduce the heat and simmer, skimming excess fat and foam from the surface as needed and adding more water as it evaporates, for 2 to 2 ½ hours. Allrecipes/Nelly Cuanalo Allrecipes/Nelly Cuanalo Remove carcass to a cutting board and cool. Strain stock; discard solids and return liquid to the pot. Allrecipes/Nelly Cuanalo Allrecipes/Nelly Cuanalo Pull meat from cooled carcass and discard bones. Shred meat and refrigerate until needed. Allrecipes/Nelly Cuanalo Make the soup: Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to stock; bring to a boil. Reduce the heat and simmer, stirring occasionally, until barley is fully cooked, about 1 hour 20 minutes. Allrecipes/Nelly Cuanalo Return shredded turkey to the soup; simmer until heated through, about 10 minutes. Remove bay leaves and serve. Allrecipes/Nelly Cuanalo Allrecipes/Nelly Cuanalo Cook’s Note If you brined your turkey, use less salt than called for in the recipe. I Made It Print 137 home cooks made it! Nutrition Facts (per serving) 102 Calories 1g Fat 22g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 102 % Daily Value * Total Fat 1g 1% Saturated Fat 0g 1% Sodium 82mg 4% Total Carbohydrate 22g 8% Dietary Fiber 6g 20% Protein 3g 7% Vitamin C 8mg 9% Calcium 63mg 5% Iron 1mg 7% Potassium 419mg 9% * 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.