Rating: 4.81 stars
74 Ratings
  • 5 star values: 60
  • 4 star values: 14
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.

Recipe Summary test

prep:
20 mins
cook:
3 hrs 30 mins
total:
3 hrs 50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Turkey Stock:
Soup:

Directions

Instructions Checklist
  • Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.

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  • Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.

Nutrition Facts

113 calories; protein 3.8g; carbohydrates 22.5g; fat 1.5g; cholesterol 2.4mg; sodium 471.5mg. Full Nutrition
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Reviews (76)

Most helpful positive review

Rating: 5 stars
04/07/2014
This was delicious! I did modify it a bit. I added parsnips to 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. Then made a simple rue of 2tbs coconut oil 2tbs butter and a 1/4c flour. To thicken it and make it heartier and more stew like! Again it was AM-A-ZING! Read More
(18)
74 Ratings
  • 5 star values: 60
  • 4 star values: 14
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/07/2014
This was delicious! I did modify it a bit. I added parsnips to 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. Then made a simple rue of 2tbs coconut oil 2tbs butter and a 1/4c flour. To thicken it and make it heartier and more stew like! Again it was AM-A-ZING! Read More
(18)
Rating: 5 stars
12/01/2014
This was delicious--first you can never go wrong with mushrooms and barley. I followed the recipe almost exactly in terms of ingredients: used about 1.25 cups of barley and 8oz of thinly sliced crimini mushrooms. If you use more barley watch the water level but the more you use and the longer you boil it, the creamier it gets so there's no need to make a roux. I watched the salt, used more pepper and a snap shake of creole seasoning. Also threw in some leftover green beans. I also used leftover gravy instead of bouillon cubes but make sure your gravy is defatted or you'll have a greasy mess. And lastly I used lots of turkey and this ended up more stewish than soupish, which was fine with me! Cold weather, warm bread, this and your loved ones--a perfect evening. Read More
(14)
Rating: 5 stars
02/09/2013
Great recipe - thank you. I roasted a boneless turkey breast with olive oil rosemary and thyme and added to the soup to 'boost' the turkey content since we didn't have any leftovers and the carcass was a bit slim on meat. My hubby and 3 yr old loved it. Will definitely make again. Read More
(11)
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Rating: 5 stars
12/01/2013
I just finished making this soup and it turned out unbelievable. I will put this on my personal 5 star recipes that are 'tried and true' I made mine in the crock pot to get the best out of the carcass for 8 hours on low with the celery onion carrots and 2 chicken boullions. Drained the bones and let the broth rest in refrigerator overnight. Then I did the remainder of the recipe on the stove top over a low simmer for 1 hour and 20 minutes til barely was nice and tender. Hot french bread is a must with this tastey soup. Read More
(7)
Rating: 5 stars
01/12/2014
This soup was awesome! Only thing I added was a little extra salt. My husband actually said "wow!" And started telling his friends how good it was! Will DEFINITELY make this again! Read More
(6)
Rating: 5 stars
12/12/2014
Agree with the others -- this is an excellent inexpensive and wonderfully easy recipe. Thank you JR! A definite keeper. I did tweak a bit for us though I know it would be great without changes. Doubled the barley. I only cooked the barley long enough for it to still be slightly chewy so the soup was ready almost an hour sooner. Skipped the carrots since I don't like them but upped the mushrooms and added them a bit after the barley. Added a couple splashes of vinegar near the end as I do for most soups and stews just enough to perk it up without being noticeable. Oh and I'll for sure double the recipe next time and have friends over. Read More
(4)
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Rating: 5 stars
10/14/2014
Wonderful simple to follow recipe that you can adapt to your own preferences. I personally like to add 1 or 2 beef bouillon cubes to the stock for more richness in flavour and colour and peas near the end of cooking time. Can be spiced to your own taste. Will be keeping this one Read More
(2)
Rating: 5 stars
02/04/2016
Great flavor! I added more veggies to make it even healthier. Perfect way to use your leftover turkey from Thanksgiving or Christmas! Read More
(2)
Rating: 5 stars
12/06/2016
I added some roasted andule sausage (1 lb) to the pot at the same time I added the turkey. it was exactly what I hoped for. silky with a touch of spice. Read More
(2)