Turkey Leftovers – Barley Soup

Turkey Leftovers – Barley Soup

  • Prep Time: 30 mins
  • Total Time: 3 hrs 30 mins
  • Servings: 6-8
  • About This Recipe

    “Use the turkey leftovers to make this hearty soup. If everyone is tired of turkey, freeze it and enjoy it on a cold winter night with some crunchy french bread”



  • 1Spanish onion, chopped
  • 2carrots, chopped
  • 1bay leaf
  • 10 -12peppercorns
  • 1/4 cupparsley sprig, chopped
  • 1turkey carcass
  • 8cupswater
  • 1 (10ounce) cans chicken stock
  • 1 (18ounce) cans tomatoes
  • Soup

  • 1cupsliced carrot
  • 1/2 cupsliced celery( with leaves)
  • 1/2 smallpeeled cubed rutabaga
  • 1/3 cuppearl barley
  • 4cupscubed cooked turkey
  • 1/2 cupcorn kernel
  • 1/2 cupcanned red kidney beans, washed
  • salt and pepper
  • 2tablespoonschopped fresh parsley
  • Directions

  • Broth———.
  • Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot.
  • Bring to boil.
  • Reduce heat to simmer.
  • Simmer for 2 1/2 hours.
  • Strain.
  • Soup———–.
  • In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley.
  • Simmer for 30 minutes or until barley and veggies are tender.
  • Add turkey, corn and kidney beans.
  • Cook for a couple of minutes until heated through.
  • Add Salt and pepper to taste.
  • Ladle into bowls and garnish with parsley.
  • Reviews

  • “Excellent!This soup is full of flavor, and it is very hardy.We used smoked turkey which gave the broth a smokey flavor, but I made this as you directed, butI didn’t have a rutabaga so that was the only change.You just don’t need anything else with this soup, except a hearty grain bread.Absolutely delightful.Thanks, Dorothy, for sharing your wonderful recipe.”

  • “This is an excellent soup!I had frozen some leftover turkey and broth, so I used it for the broth but added the onion, tomatoes, and herbs and then added the soup ingredients.It was the BEST !! I just made some cornbread to complete a winter supper.Thanks so much for a keeper recipe.”