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Chunky Turkey Barley Soup

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.