Holiday Turkey Soup

Recipe by Chef #415883
READY IN: 3hrs 30mins
SERVES: 8-10




  • Cover turkey carass with with the 12 cups of water and add the bay leaf. Bring to boil, then cook on low for 1 to 2 hours. Let cool, remove carass & bay leaf & skim the fat.
  • Bring broth to boil and add barley, salt, pepper, poulty seasoning.
  • Once barley has been started, cook rice in a separate pot.
  • After barley has cooked for about 40 minutes, add turkey & all remaining veggies. Cook an additional 20 minutes.
  • Stir in cooked rice. Serves a crowd & is even better the second day. Freezes great as well.