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How to Make Hearty Barley Turkey Soup - A Step-by-Step Guide

There's nothing quite like a bowl of warm, hearty soup to warm you up on a chilly day, and this Hearty Barley Turkey Soup is the ultimate comfort food. Packed with tender chunks of turkey, chewy barley, and an assortment of vegetables, this soup is not only delicious but also incredibly nutritious.

Barley is a highly nutritious grain that adds a chewy texture and nutty flavor to the soup. It's also a great source of fiber, which can help keep you feeling full and satisfied. The turkey...

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Ingredients

  • 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
  • 1 ½ pounds carrots, cut into 1-inch chunks
  • 2 medium onions, diced
  • 6 stalks celery, cut into 1/2-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

Information

  • Prep Time: 10 mins
  • Cook Time: 3 hrs 35 mins
  • Total Time: 3 hrs 45 mins
  • Servings: 12

  • Gather all stock and soup ingredients.
  • 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 1/2 hours.
  • Remove carcass to a cutting board and cool. Strain stock; discard solids and return liquid to the pot.
  • Pull meat from cooled carcass and discard bones. Shred meat and refrigerate until needed.
  • 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.
  • Return shredded turkey to the soup; simmer until heated through, about 10 minutes. Remove bay leaves and serve.

    • Nutrition

    102 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 82mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 6g
    • Protein: 3g
    • Vitamin C: 8mg
    • Calcium: 63mg
    • Iron: 1mg
    • Potassium: 419mg

    Categories

    Soup recipes
    Turkey recipes
    Barley recipes
    Hearty recipes
    Healthy recipes