I've made this soup the past 3 Christmases, using a stock made from the bones from the turkey. I believe that this year I perfected it! A comforting and hearty soup for a cold winter day.

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Recipe Summary

prep:
20 mins
cook:
3 hrs 15 mins
additional:
15 mins
total:
3 hrs 50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Stock:
Soup:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

262 calories; protein 13.7g 28% DV; carbohydrates 21g 7% DV; fat 14.1g 22% DV; cholesterol 38.1mg 13% DV; sodium 126.4mg 5% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2017
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. Read More
(1)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/16/2017
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. Read More
(1)
Rating: 5 stars
11/16/2017
This recipe was great. My husband who won't usually eat turkey soups loved it. Read More
Rating: 4 stars
11/26/2016
Added mushrooms because I love them with the barley. Would have liked it to be a touch thicker. Hoping that after it sits overnight it will thicken up. Love the touch of brightness from the lemon juice. Read More
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Rating: 5 stars
12/04/2017
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 recipe exactly. The Herb's Read More
Rating: 5 stars
12/20/2018
It is probably the best soup ever! Easy to make too. Read More
Rating: 5 stars
12/02/2019
I just finished making this and it is one of the best I ve ever made. I doubled the carrots and celery because I like to make a healthy. Read More
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Rating: 5 stars
12/04/2019
So good and great for the leftover turkey bones. I modified for my Instant Pot. I made the stock--40 minutes under high pressure. Stained the stock. I put the rest of ingredients in the IP and cooked under high pressure for barley and all extra carrots and celery 18 more minutes. Read More
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