Ingredients3 h 50 m servings 262
- Heat vegetable oil in a large stockpot over medium-high heat. Add turkey bones to hot oil; cook, turning occasionally, until browned, about 10 minutes. Transfer bones to a bowl.
- Cook and stir quartered onion, coarsely chopped celery, and coarsely chopped carrot in the hot oil in the same stockpot until fragrant, about 2 minutes. Return turkey bones to stockpot and add 16 cups water and thyme sprigs. Bring to a boil, skim off foam, reduce heat to medium-low, and simmer until liquid reduces to 10 cups, about 2 hours. Strain stock into a large bowl and let stand for 15 minutes. Spoon fat off top of stock.
- Bring 2 1/2 cup water and barley to a boil in a saucepan. Cover saucepan, reduce heat to low, and simmer until the barley is tender, 30 to 40 minutes.
- Heat olive oil in a large stockpot over medium-high heat; cook and stir diced onion, sliced carrots, sliced celery, and garlic until slightly softened, about 5 minutes. Add turkey stock to onion mixture and bring to a boil.
- Mix turkey meat, barley, parsley, thyme leaves, salt, black pepper, and cayenne pepper into soup; reduce heat to medium-low and simmer for 20 minutes. Stir lemon juice into soup.
- Cook's Note:
- You can make this more quickly by using store-bought stock, if you prefer.
- Substitute 2 leeks (white and light green parts) for the onion, if desired.
- Editor's Note:
- The nutrition data for this recipe includes the full amount for ingredients in the turkey broth. The actual amount of broth consumed will vary.
Per Serving: 262 calories; 14.1 21 13.7 38 126 Full nutrition
ReviewsRead all reviews 4
My husband makes turkey bone soup every year. I looked at this recipe to tweak the spices, excellent recipe! I like the addition of barley.
My husband said that this was the best turkey soup that I had ever made. And, I have made many a pot of turkey soup in our almost 50 years of marriage! I came very close to following the recip...
This recipe was great. My husband who won't usually eat turkey soups loved it.