Tuesday, December 27, 2016

Homemade Turkey Soup - Recipe

I love Thanksgiving and Christmas because we always have turkey, and one of my favorite things afterwards is making turkey soup - yum!


  • Carcass from cooked 10- to 12-lb turkey
  • 3 quarts (12 cups) filtered water
  • 1 teaspoon organic sea salt
  • 1/2 teaspoon organic ground pepper
  • 1/4 teaspoon dried organic thyme
  • 1 dried organic bay leaf
  • 1/2 cup uncooked organice pearl barley
  • 3 medium organic carrots, scrubbed and sliced (1-1/2 cups)
  • 1 large organic onion, chopped (1 cup)
  • 3 medium stalks organic celery, sliced (1 cup)
  • 3 cups cooked turkey, torn into bite-sized pieces


  • Break up turkey carcass to fit 6-quart Dutch oven. 
  • Add water, salt, pepper, thyme and bay leaf. Heat to boiling over high heat; reduce heat to low. 
  • Cover and simmer for 1-1/2 hours. 
  • Skim off any residue that rises to the surface. 
  • Remove bones, meat and bay leaf from broth; cool. 
  • When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. 
  • Discard bones and bay leaf. 
  • Skim fat from broth; discard. 
  • Add turkey meat cut from bones to broth; stir in barley. 
  • Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
  • Stir in carrots, onion, celery and 3 cups cooked turkey. 
  • Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. 

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