Turkey Leftovers - Stock and Barley Soup

"Easy turkey carcuss broth made into a stick to your lips delicious hearty soup. Some of the veggies and the turkey meat can be returned to the soup after straining out the bones and bay leaves. The stock is best when refrigerated and the fat removed before making the soup, I usually make the stock and refrigerate it overnight and make the soup the next day."

Original recipe yields 6 servings
  • SOUP


  • Serving Size: 1 (749.3 g)
  • Calories 265.8
  • Total Fat - 9.7 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 66.3 mg
  • Sodium - 938.6 mg
  • Total Carbohydrate - 25.6 g
  • Dietary Fiber - 3.9 g
  • Sugars - 7.4 g
  • Protein - 20.2 g
  • Calcium - 103.4 mg
  • Iron - 2.3 mg
  • Vitamin C - 32.7 mg
  • Thiamin - 0.2 mg

Step 1

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 and refrigerate overnight if possible. Pick out the meat and any whole veggies after straining to use in the soup.

Step 2

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.

Step 3

Add Salt and pepper to taste. Ladle into bowls and garnish with parsley.

Tips & Variations

No special items needed.



Made this soup using turkey stock that I had in the freezer and omitting the kidney beans as DH is not fond of them. We both gave it the thumbs up!! Very nice belly warming soup. Made for the Soup and Sandwich Photo Event.

review by:
(2 Feb 2012)