Easy Turkey Soup Recipe
This Turkey Soup Recipe is an easy, comforting, go-to recipe after feasting for the holidays. Use what's left of the turkey carcass, add some vegetables and barley, and make a delicious leftover turkey soup!
Servings: 8 servings
Soften the veggies. Heat 2 tablespoons of olive oil in a large stock pot or Dutch oven set over medium heat. Add the chopped onions and cook, stirring often, for 4-5 minutes or until the onions turn translucent. Add the carrots and celery and mix well to combine. Continue to cook over medium heat for 10-15 minutes, stirring often. In the last two minutes stir in the minced garlic and sprinkle with salt and pepper. Mix well to combine.
Add the stock and simmer. Sprinkle with about 2 teaspoons of poultry seasoning (Italian seasoning with a pinch of paprika will also work), and add the canned tomatoes (with their liquid) to the pot. Mix well and pour in approximately 3 quarts (12 cups) of stock (I used leftover turkey stock that I had made the day before) and add the bay leaves. Increase heat to high and bring to a boil. Reduce heat to a simmer, cover, and simmer for approximately 10 minutes.
Add the shredded turkey and barley. Add the leftover, cooked turkey plus 1 cup uncooked pearled barley. Stir to combine. Continue to cook until the barley is cooked and the vegetables are completely softened, about 15 minutes.
Serve. Season with additional salt and pepper, to taste, and garnish with fresh chopped parsley, thyme, and parmesan cheese if desired.
- Learn how to make your own homemade turkey stock and poultry seasoning.
- You may also use store-bought turkey stock or turkey broth, or substitute with store-bought chicken broth or chicken stock.
- This recipe is also great with rice (brown rice, white rice, or even wild rice), egg noodles, quinoa, couscous, or any small pasta. To prevent the noodles or pasta from becoming too mushy, I recommend cooking and serving them on the side.
- Barley contains gluten. If you are sensitive to gluten-containing foods, omit the barley from this recipe to make it gluten-free.
Calories: 338kcal | Carbohydrates: 37g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 593mg | Potassium: 681mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1214IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 2mg