Chunky Turkey Barley Soup

Chunky Turkey Barley Soup – Turkey Carcass Soup

I just love barley and I really love this Chunky Turkey Barley Soup! I frequently make homemade stock using the leftover holiday turkey. I made the turkey stock over the weekend so this soup was perfect timing for it.

I did use garlic cloves not garlic powder. But I didn’t skip the Better Than Bouillon Chicken Base. It adds so much to this soup.

Don’t skip adding the turkey meat either. Extra meat along with the barley makes the soup nice and hearty!

A steaming bowl of this turkey barley soup takes the chill out of winter. I originally made this turkey barley soup as a way to use Thanksgiving leftovers. Everybody agrees, however, that it’s just too good to serve only once a year!

So, since I don’t cook turkey that often, I will be subbing chicken. I don’t think anybody will know the difference!

It makes a really hearty meal with homemade bread.

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Chunky Turkey Barley Soup
  • 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
  • 2 tablespoons Better Than Bouillon chicken base
  1. Place the turkey carcass in an Enameled Cast Iron Dutch Oven and completely cover with water.
  2. Bring to a simmer and simmer for 6 hours or more until the meat completely falls off of the bones, replenishing the water as it evaporates.
  3. Add the celery and cook 2 hours more. Allow the stock to cool. Strain the stock and remove bones and gristle.
  4. Add extra turkey if desired into the Dutch oven. Add enough water to fill the Dutch oven up to where it was when the bones were still in it.
  5. Reheat the stock and add carrot and spices and simmer for an hour. Add Better Than Bouillon Chicken Base.
  6. Add the barley and cook for about an hour or so.
  7. Serve hot with Parmesan cheese if desired.
Recipe Notes

You can freeze leftovers and reheat.

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