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Turkey Barley Soup

Turkey Barley Soup

(Makes about 10 servings, but this freezes very well. Recipe created by Kalyn.)

8 cups turkey stock made from leftover turkey carcass (or could use chicken stock, but turkey stock is better)
1 T olive oil (or butter)
1 onion, diced in 3/8 inch pieces
1 cup celery, diced in 3/8 inch pieces
2 cups carrots, diced in 3/8 inch pieces
2 tsp. poultry seasoning, or more, to taste (can substitute dried thyme and sage for poultry seasoning)
black pepper to taste
4 cups diced leftover turkey
4 cups water
3/4 cup pearl barley
turkey soup base as needed (I used about 1 T Penzey’s Turkey Soup Base. Can also use chicken buillon, a dash of soy sauce, or Kitchen Bouquet if you need to add flavor)


In very large frying pan, heat olive oil, add onion and saute 2 minutes. Add carrots, celery, poultry seasoning, and pepper and saute about 5 minutes more.While vegetables are cooking, bring turkey stock to a boil in large soup pot. Add vegetables and turkey, lower heat, and simmer 20 minutes.Add water, bring soup back to simmer, then add barley and simmer until barley is soft, at least 30 minutes, and maybe longer, depending on how old the barley is. (When I made this recently I cooked the barley 45 minutes, but fresh barley will cook much more quickly.)When barley is cooked, taste soup for seasoning, add additional turkey soup base and salt or pepper if needed. Simmer 10 minutes more if more soup base is added. Serve hot.
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