The Best Turkey Barley Soup Recipe

Ingredients

• 5 quarts water, or as needed
• 1 turkey carcass
• 1.5 cups coarsely chopped onion
• 0.5 cup chopped carrot
• 3 stalks celery, cut in half
• 10 whole black peppercorns
• 1 large bay leaf
• 1 pinch dried thyme, or to taste
• 1.5 pounds carrots, cut into 1-inch chunks
• 2 medium onions, diced
• 6 stalks celery, cut into 1/2-inch slices
• 1 cup barley
• 0.5 cup chopped mushrooms
• 2 large bay leaves
• 2 teaspoons salt
• 1 teaspoon dried marjoram
• 0.5 teaspoon ground black pepper
• 1 pinch dried thyme

Instructions

1. Prepare all ingredients for the stock and soup.
2. To prepare the homemade turkey stock: In a large stockpot, combine 5 quarts of water and the turkey carcass. Bring to a boil over medium-high heat. Add onion, carrot, celery, peppercorns, bay leaf, and thyme. Reduce heat and simmer for 2 to 2 ½ hours, skimming any excess fat or foam from the surface and adding water as needed.
3. Remove the turkey carcass to a cutting board and let it cool slightly. Strain the stock, discarding the solids and returning the liquid to the pot.
4. Once the carcass is cool enough to handle, pull the meat from the bones and discard the bones. Shred the turkey meat and refrigerate until you are ready to use it.
5. To make the soup: Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to the pot with the turkey stock. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the barley is fully cooked (approximately 1 hour 20 minutes).
6. Add the shredded turkey back to the soup and simmer until heated through, about 10 minutes. Remove bay leaves before serving.

Nutrition

• Calories: 102 kcal
• Fat Content: 1 g
• Fiber Content: 6 g
• Sodium Content: 82 mg
• Protein Content: 3 g
• Carbohydrate Content: 22 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g