Foodgasm Recipes

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 I originally made this turkey barley soup as a way to use Thanksgiving leftovers.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

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
• 2 tablespoons Better Than Bouillon chicken base

Instructions

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.

Up Next:

Classic Green Bean Casserole – Campbell’s Struck Gold!

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Make this healthy Turkey Soup With Rice and turn your leftover Thanksgiving turkey carcass into a super comforting.

Making the stock takes a little time but once that’s done the soup goes together quickly.

Even with making the stock the soup is very easy to make (the stock is just simmer time) which is exactly what I want after all the Thanksgiving cooking!

Even if you don’t consider yourself a very good cook you can make this recipe with little fuss or muss and it’ll be absolutely delish.

The seasonings in this are perfect. The rice amount is generous. In fact you can use half as much and it will still be plenty. Something you might consider if you have lots of leftover veggies to add.

You might also want to make the rice separately. Especially if you plan on leftovers. Rice in soup can become gummy after some time in the fridge!

The veggies are also optional. Anything leftover from Thanksgiving dinner can be thrown in and heated through!

I also like to add in my favorite Better Than Bouillon chicken base. It adds a great deal of poultry flavor and makes everything taste like it has been cooking all day!

This flavorful soup is enjoyed by all – a great way to use up leftover turkey.

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Turkey Soup With Rice

Prep Time

30 mins

Cook Time

4 hrs

Total Time

4 hrs 30 mins

 

Even if you don’t consider yourself a very good cook you can make this Turkey Soup With Rice.

Course: Main Course

Cuisine: American

Keyword: Turkey Soup With Rice

Servings: 6

Calories: 225 kcal

Ingredients

• 1 turkey carcass
• 2 stalks celery & leaves coarsely chopped
• 2 carrots coarsely chopped
• 1 onion peeled and quartered
• 1 bay leaf
• 8 cups water
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 2 teaspoons dried thyme
• 2 cups chopped carrots
• 1 cup rice
• 2 cups chopped leftover turkey
• 1 cup frozen corn
• 3 tablespoons fresh parsley
• salt and pepper

Instructions

1. In a large Enameled Cast Iron Dutch Oven, combine the turkey carcass, celery, carrots, onion, bay leaf and water and bring to a simmer.
2. Simmer for 2 to 3 hours over medium low heat. Strain and discard the vegetables and bones. Reserve the turkey stock. In the same dutch oven, melt the butter and cook the onions until tender.
3. Stir in the celery and thyme.
4. Stir in the carrots and rice and toss to coat. Stir in the turkey stock and bring to a simmer. Cook until the vegetables and rice are tender. Stir in the turkey, corn and parsley.
5. Return to simmer and season to taste.

I love my Cast Iron Enameled Dutch Oven for making soups and stews. It’s also great for pot roast and many other things. Very handy!

Tips And Tidbits About This Turkey Soup With Rice

In addition to the veggies in the ingredient list, I added some chopped turnip & frozen peas. Almost anything leftover from Thanksgiving dinner can be tossed in also.

I also added in my favorite Better Than Bouillon chicken base. This product adds a great deal of poultry flavor and makes everything taste like it has been simmering on the back of the stove all day!

Up Next:

Beef Liver and Onions With White Wine

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A nice Turkey Noodle Soup Recipe (Or Turkey Carcass Soup) that’s minimal work. Very easy to make and great for after Thanksgiving turkey left overs.

This makes a lot of soup and is very good with homemade noodles.

Leftover Holiday Turkey

It seems that I get the most pleasure from holiday meals making dishes from the leftovers. Sometimes I think my sole reason for going to the trouble of making roast turkey is so I can make turkey carcass soup!

It really doesn’t matter how the roast turkey turns out either!

If the white meat is overcooked and comes out dry and almost tasteless the carcass is the turkey’s way of making up for it. (Still true even if the turkey comes out perfect by the way.)

Leftover Turkey Soup

This is a very minimalist recipe. The broth is made by simply simmering the turkey carcass with some carrots, celery and onion and then using that broth to make turkey noodle soup with the leftover meat.

It happens to be not only the very best thing you can do with a turkey carcass but also about the only thing!

You need to break the carcass down first. But that’s not difficult if you have kitchen shears! Any other bones can go in as is.

The bones add a lot of flavor to the soup but the turkey carcass main gift is the gelatin you get from the rib cage and sternum and elsewhere. This adds great body to the soup. Excellent mouth feel to this soup!

The taste will depend on how your turkey was made. I once had soup made from turkey that was brined and pecan wood smoked. Oh what a wonderful taste!!!

(Be sure to use Grandma’s Homemade Egg Noodles for best results!)

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Turkey Noodle Soup Recipe

Prep Time

30 mins

Cook Time

1 hr 20 mins

Total Time

1 hr 50 mins

 

This makes a lot of soup and is very good with homemade noodles.

Course: Soup

Cuisine: American

Keyword: Turkey Noodle Soup Recipe

Servings: 6

Calories: 195 kcal

Ingredients

• turkey carcass
• 6 quarts water
• 1 cup celery and leaves chopped
• 3 large onions chopped
• 1 tablespoon salt
• 1 ⁄2 teaspoon pepper
• 1 cup carrot chopped fine
• 4 cups medium egg noodles
• 3 cups frozen peas

Instructions

1. In large covered Enameled Cast Iron Dutch Oven place the turkey carcass and bones, salt, pepper, carrots, celery plus half the onions in water. Simmer 1 hour.
2. Remove the turkey parts and allow to cool. Pick the turkey meat and discard bones.
3. Add the turkey, remaining onions and cook ten minutes.
4. Add noodles to soup.
5. Simmer until noodles are tender.
6. Add frozen peas to hot soup and serve.

This Enameled Cast Iron Dutch Oven is the ideal vessel for making this soup. Or any soup for that matter! Sooo many uses.

Tips And Tidbits About This Turkey Noodle Soup Recipe

Any leftover veggies you have from the big day can be added to this soup. If there was something that the little ones pushed to the side of their plate whirr it in the blender to a liquid and add it. They’ll never know!!!

Up Next:

Knorr Spinach Dip

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Photo by Waverly

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This homemade turkey vegetable soup recipe is a very simple and delicious way to use up some of that leftover turkey you’re sure to have from this year’s family feast…

I’m always feeling kinda’ fat and lazy right after Thanksgiving. So the last thing I want to do is cook another big production meal. It’s time to just hang out and kick back. Right?

A Really Easy Turkey Soup Recipe

Well, with this easy turkey soup recipe I don’t have to put out much effort and I can still serve a wholesome and delicious home-cooked meal in about 30 minutes.

Normally there’s no noodles in this soup recipe. And, honestly, with all the veggies you’re never going to miss noodles. But if you want to add them like I did there’s instructions at the bottom!

Basically you’re just taking your leftover turkey, adding some fresh or leftover veggies, and then a little chicken or vegetable stock, plus some spices – that’s about all you need to create an amazing homemade soup.

Nothing fancy, but so good and very filling.

If you’ve got homemade broth in the freezer use it. The soup will be much better. But for the sake of time and not cooking more than I have to I opted for grocery store broth!

Not Just For After Holidays

And by the way, you don’t have to wait until you have holiday turkey leftovers – this is a hearty soup recipe you can enjoy anytime. Just a few cups of shredded turkey (or rotisserie chicken!) and you’re good to go.

A classic, soul-warming soup…perfect for a cold winter day. Just kick back, warm your toes in front of a fire with a delicious meal.

Hope you give this one a try. It really is easy. It’s also nutritious and great-tasting and I’m sure everyone you serve it to will love it.

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Homemade Turkey Vegetable Soup

Prep Time

10 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 40 mins

 

This easy turkey soup recipe doesn't take much effort. A wholesome and delicious home-cooked meal in about 30 minutes.

Course: Soup

Cuisine: American

Keyword: Homemade Turkey Vegetable Soup

Servings: 8

Calories: 290 kcal

Ingredients

• 2 tablespoons olive oil
• 1 large onion chopped
• 2 garlic cloves chopped
• 3 celery ribs chopped
• 2 tablespoons parsley chopped
• 3 carrots peeled and sliced
• 2 cups chopped cabbage
• 1 cup sliced mushrooms
• 1 potato diced
• 1 cup green beans
• salt and pepper
• 1/4 teaspoon rosemary
• 1/2 teaspoon thyme
• 2 1/2 quarts chicken stock or 2 1⁄2 quarts turkey stock
• 1 12 ounce can butter beans, drained
• 2 cups left over roasted turkey or 2 cups cooked chicken

Instructions

1. Heat stock pot on medium heat and add the olive oil.
2. Saute onions and garlic until just transparent -- 5 minutes.
3. Add celery, cabbage and mushrooms cooking and stirring until soft -- 5 more minutes.
4. Add potato, green beans, salt, pepper, rosemary and thyme.
5. Pour in chicken stock and bring to a boil; then turn down to a simmer and cook for 45 minutes.
6. Add butter beans, and turkey or chicken, cooking just until heated.
7. Taste for seasoning and serve.

Tips And Tidbits About This homemade turkey vegetable soup Recipe

Ok. I know I said no noodles in this recipe. But some people just feel like they’re not have leftover turkey soup without pasta of some kind. So here ya’ go!

After you add the chicken stock and simmer for 45 minutes. Add in 1 cup macaroni or 1 cup egg noodles. Cover and cook for about 10 minutes.

Now you can add the butter beans and turkey or chicken and continue cooking just until heated.

Enjoy!

Up Next: 

Chunky Turkey Barley Soup – Turkey Carcass Soup

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This Creamy Chicken Rice Soup Recipe is by Paula Deen. Paula don’t make no junk! With this recipe you’ll never buy cream of chicken soup from the grocery again.

The list of ingredients is a little long but this is really an easy chicken and rice recipe! It’s also quick to throw together because it uses rotisserie chicken and ready rice.

The recipe calls for brown rice but I really prefer regular. Subbing one for the other is not a big problem in this easy soup dish! If you can’t find ready rice just use regular and cook it first.

I chose Paula’s recipe to include on the website because of all the rice soup recipes I’ve tried her’s is the best!

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Creamy Chicken Rice Soup Recipe

An easy to make soup featuring rotisserie chicken and ready rice for less time in the kitchen! 

Course: Soup

Cuisine: American

Servings: 8

Calories: 280 kcal

Ingredients

• 3 tablespoons butter
• 1 1/2 cups carrots sliced
• 1 cup onion chopped
• 1 cup celery diced
• 1 garlic clove minced
• 3 tablespoons flour
• 1 1/2 teaspoons dried tarragon
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 32 ounce box chicken broth
• 3 cups heavy whipping cream
• 3 cups chopped rotisserie chicken
• 1 8 7/8 ounce package whole grain brown ready rice, cooked
• 14 3/4 ounces creamed corn
• 2 cups frozen corn
• toasted sliced almonds for garnish

Instructions

1. In a dutch oven, melt butter over medium high heat. Add carrots, onion, celery, and garlic. Cook for 4-5 minutes, stirring frequently or until vegetables are tender.
2. Add flour, tarragon, salt and pepper; cook, stirring constantly, for 2 minutes. Add broth and cream (evaporated milk or 2% milk); cook for 10-12 minutes, or until soup is thickened. Add chicken, rice, and corn; cook for 5-6minutes or until heated through.
3. Garnish with toasted almonds, if desired.

Resources:

Don’t forget eye appeal! Soup tastes so much better from an attractive soup bowl.

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Tips And Tidbits About This Creamy Chicken Rice Soup Recipe

What kind of rice are you using?

If you don’t have or can’t find ready rice then you can use regular rice.

If you have cooked rice on hand, add it to the soup toward the end of cooking. Simply throw it in when the soup is almost done, usually when the soup is turned down to just a simmer.

Allow the rice to cook just long enough to warm it up. The longer you cook the already-cooked rice, the more moist and gummy the rice may become; you want it to retain its firmer texture.

Uncooked Rice

You don’t want to use uncooked rice in this chicken and rice soup. You need to cook the rice first! Long grain and Jasmine rice hold up pretty well in the soup as long as you cook it right.

How To Cook Rice

Use 2 cups water to 1 cup rice.

Bring the water to a hard boil, add some salt, add your rice. Stir and bring up to a hard boil again. Turn the heat on low and cover your rice.

Cook on low for 20 minutes. DON’T LIFT THE LID! and don’t cook any longer than 20 minutes.

As you’re cooking you’ll notice some steam escaping from the pot. That’s a good thing. When the steam stops coming out your rice is almost ready.

Cooking rice uncovered or peeking to see if it’s done will ruin your rice.

Up Next:

Homemade Italian Wedding Soup

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