Turkey Barley Soup

    Turkey Barley Soup

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    A great way to use that left over turkey. This soup is made from turkey carcass, potatoes, carrots, celery, onion, cabbage, tomatoes, barley, parsley and thyme.

    Serves: 12 

    • 1 turkey carcass
    • 4 litres water
    • 6 small potatoes, diced
    • 4 large carrots, diced
    • 2 stalks celery, diced
    • 1 large onion, diced
    • 1 1/2 cups cabbage, thinly sliced
    • 800g whole peeled tomatoes, diced
    • 1/2 cup uncooked barley
    • 1 tablespoon Worcestershire sauce
    • 1 1/2 teaspoons salt
    • 1 teaspoon dried parsley
    • 1 teaspoon dried basil
    • 1 bay leaf
    • 1/4 teaspoon freshly cracked black pepper
    • 1/4 teaspoon paprika
    • 1/4 teaspoon chicken seasoning
    • 1 pinch dried thyme

    Preparation:45min  ›  Cook:2hours  ›  Ready in:2hours45min 

    1. Place the turkey carcass into a large saucepan or stock pot and pour in the water; bring to a boil, reduce heat to a simmer then cook the turkey carcass until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass then remove and dice any remaining turkey meat.
    2. Strain the stock through a fine mesh sive into a clean saucepan. Add the diced turkey to the strained stock; bring the to a boil, reduce heat then stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, chicken seasoning and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.

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