Turkey Barley Soup

    2 hours 45 minutes

    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.

    133 people made this

    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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    Reviews in English (226)


    This is a great soup made from bones that most cooks discard. Like others for years I've used the carcass for soup. After our turkey dinner is over, my husband immediately takes most all the meat off the carcass (putting aside any small scraps to be used in the soup) and cuts the carcass in manageable pieces. Then I put the carcass in my largest crock pot along with a large onion, some cut up carrots and celery, and salt and pepper. I cook it all night on low and the next morning after discarding the carcass and vegetables, I have the most wonderful stock. I can then freeze the stock and turkey scraps until a couple weeks later when the family is again yearning for turkey.  -  29 Oct 2011  (Review from Allrecipes USA and Canada)


    My grandmother (born 1893) learned this from her grandmother (an Irish immigrant in the 1860's), but they added a Tblsp of cider vinegar to the water with the carcass and cooked it slowly overnight on the back of the wood stove (my crock pot today) to draw the calcium from the bones. Doing this turns the broth just slightly milky and gives the soup a unique flavor.  -  18 Nov 2011  (Review from Allrecipes USA and Canada)


    I've also been making this type of soup for many years, but cook it longer on lower heat, to pull as much flavor from the bones as possible. I used tomatoes, as per recipe, but prefer turkey soup without them, so will leave them out next time. Also, I prefer a stronger turkey flavor, so I'll cut the water back to 3 quarts. I added a bag of frozen mixed vegetables and did not strain the broth. Great recipe for those who have never tried this method. Thanks. : )  -  28 Oct 2011  (Review from Allrecipes USA and Canada)