Turkey barley soup

Turkey barley soup


11 people made this

About this recipe: This hearty and tasty turkey soup is made with a leftover roast turkey carcass. Freeze to enjoy this all winter long!


Serves: 10 

  • 1 leftover turkey carcass
  • 2.5L water, or chicken or vegetable stock
  • 2 sticks celery, chopped
  • 2 carrots, chopped
  • 1 onion, finely chopped
  • 1 bay leaf
  • 1 tablespoon poultry seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • garlic salt to taste
  • salt and pepper to taste
  • 125g pearl barley

Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

  1. Boil the turkey carcass in the water or stock for 30 minutes. Remove from the heat and the carcass from the liquid. Once cool enough to handle, pick the turkey meat from the bones and discard the carcass.
  2. In a separate pan, saute the celery, carrot and onion in a knob of butter till softened. Add to the stock along with the turkey meat.
  3. Place pan back over medium heat and add the spices and barley. Add additional water if needed. Bring to the boil, then reduce heat and simmer for 1 hour.

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Reviews (2)


This was a good recipe. I like the idea of making the stock then doing the second phase of the soup separately. Previously, I'd thrown everything in all together - not so easy to sort the carcass from the veg then. I changed the recipe a little. Added some chorizo for spice (a few slices is enough), used a bit more celery and added some peppers. Overall it came out really well. I have to say, the rosemary and thyme - particularly the rosemary make a huge difference. I'd forgotten to add them at the beginning so I re-heated the soup to season it and added them then - definitely worth adding these. Thanks, J. - 27 Dec 2011


I have always promised myself I'd use the leftover turkey and this year I did. I did not boil the carcass, I just used the leftover turkey and served it up to 5 hungry people and all asked for seconds. It's such a comforting soup. very easy to prepare, just needs cooking for quite a while, make sure your barley is soft!I will definitely use it again! - 04 Jan 2013

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