Turkey Barley Chunky Soup

There are a bazillion turkey soup recipes on here but not this one. I like a really chunky soup so you may wish to alter the amount of barley you use. We use alot. Great for OAMC
- Ready In:
- 11hrs 30mins
- Serves:
- Units:
Nutrition Information
2
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ingredients
- 1 turkey carcass
- 4 stalks celery, sliced
- 3 carrots, thinly sliced
- 1 small white onion, chopped
- 1 teaspoon garlic powder
- 1⁄4 teaspoon dried rosemary
- 1 1⁄2 cups pearl barley
- salt and pepper
- chicken bouillon granule, optional for additional flavoring
directions
- Place turkey carcass in a large soup pan and completely cover with water.
- Simmer 6 hours or more until the meat completely falls off of the bones, replenishing water as it evaporates.
- Add celery and cook 2 hours more.
- allow soup to cool.
- Strain soup and remove bones and grissle.
- Add xtra turkey if desired into pot. Add enough water to fill pot up to where it was when the bones were still in it.
- Reheat soup and add carrot and spices and simmer for an hour. Add bouillon to taste if you feel the broth needs it.
- Add barley and cook for about an hour or so.
- Serve hot with parmesan cheese if desired.
- You can freeze leftovers and reheat.
- Great for OAMC.
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RECIPE MADE WITH LOVE BY
@kzbhansen
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@kzbhansen
Contributor
"There are a bazillion turkey soup recipes on here but not this one. I like a really chunky soup so you may wish to alter the amount of barley you use. We use alot. Great for OAMC"
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