Turkey Barley Chunky Soup

Recipe by kzbhansen
READY IN: 11hrs 30mins
SERVES: 12-16




  • 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.