Learn how to make easy and delish Turkey Barley Soup using the leftover turkey carcass to make a flavor-packed broth!
We usually roast a whole turkey a few times a year and whenever we do and have a leftover turkey carcass, this Turkey Barley Soup is an absolute must!
This is my Mom’s recipe and it brings back so many good memories for me. It may well be one of my top 3 soups of all time. And, if you know me, you know that I LOVE soup like crazy so that is a huge statement.
This is not complicated at all and is seriously packed with flavor. Let’s get into it.
Turkey Barley Soup Ingredients:
- Olive Oil
- Garlic
- Onion
- Dried Spices (Salt, Pepper, Bay Leaf)
- Fresh Spices (Parsley, Thyme)
- Turkey Carcass and any extra bones
- Apple Cider Vinegar (optional)
- Filtered Water
- Pearled Barley
- Celery
- Carrots
- Shredded Cooked Turkey
What is a Turkey Carcass?
I get asked this question a lot so wanted to be sure to address it in case you are also wondering. A turkey carcass is the intact bones of a cooked (roasted, fried, etc.) whole turkey. Usually, there is some meat left on the bones and that is OK and good for this soup, so don’t make yourself crazy trying to get it all off. When I say “any extra bones”, that means leg bones or wings.
Recipe Tips:
- I used the Turkey Carcass (free of skin and most of the meat) and a couple of extra leg bones that I saved. Be sure to remove as much excess skin as possible to avoid a fatty soup.
- This soup thickens as it cools and is even BETTER the next day!
- I was out of the spice bags I commonly use for soup herbs so I cut a piece of cheesecloth and tied it with string. Either option is fine, you just don’t want the herbs floating around on their own in the soup because it can be hard to pick them out when the soup is cooked and thick with barley. A tea ball would also work.
- The apple cider vinegar is optional. You cannot taste it, it helps to draw the minerals out of the bones which is known to increase the health benefits.
- Any leftover turkey meat (white or dark) works. You can cube it or shred it.
- This turkey barley soup freezes great and is best reheated in a covered saucepan over medium-low heat until warmed through.
- You can use rice if you want to make this gluten-free.
Did you make this recipe? Please give it a star rating below!
Learn how to make easy and delish Turkey Barley Soup using the leftover turkey carcass to make a flavor packed broth!
- 1 Tablespoon olive oil
- 3 medium garlic cloves smashed
- 1 medium yellow onion chopped
- 1 pinch kosher salt
- 1 dried bay leaf
- 1 sprig fresh thyme
- 3 sprigs fresh flat-leaf parsley
- cheesecloth and string OR spice bag to make spice bundle
- 8 to 10 pound turkey carcass
- 2 Tablespoons apple cider vinegar optional
- 14 cups water
- 3.5 teaspoons kosher salt divided
- .5 teaspoon fresh ground black pepper plus more to adjust seasoning if needed
- 3/4 cup uncooked pearled barley
- 2 medium stalks celery cut into 1/2" dice
- 3 medium carrots peeled and cut into 1/4" rounds
- 1 cup cooked turkey shredded
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Place bay leaf, thyme, and parsley into a spice bag or roll in a cheesecloth and tie with string.
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Smash garlic and chop onion.
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Clean and slice carrots, clean and dice celery. I cut the celery into matchsticks first and then bundle them together and dice.
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Heat a large stock pot or soup pot over medium heat. Add in olive oil and then onion and garlic along with a pinch of salt. Cook 4 to 5 minutes, stirring frequently, until translucent.
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Toss in herb bundle, turkey carcass (plus any extra bones if you have them), and apple cider vinegar. Cover with water. If using apple cider vinegar, turn off light and let pot sit for 30 minutes to 1 hour before resuming cooking process.
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Bring to a boil and proceed to skim off foam.
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Add 2 teaspoons of kosher salt, 1/2 teaspoon black pepper, barley, celery, and carrots. Lower to a simmer and cook uncovered for one hour. Stir occasionally.
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Add in an additional teaspoon of salt and continue cooking for another hour, stirring occasionally.
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Remove carcass and bones as well as herb packet. Allow to cool for about 10 minutes and remove any meat from the bones and toss back into soup with 1 cup shredded turkey meat.
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Adjust seasonings if necessary and Enjoy!
- I used the Turkey Carcass (free of skin and most of the meat) and a couple of extra leg bones that I saved. Be sure to remove as much excess skin as possible to avoid a fatty soup.
- This soup thickens as it cools and even more so overnight so is even BETTER the next day!
- I was out of the spice bags I commonly use for soup herbs so I cut a piece of cheesecloth and tied it with string. Either option is fine, you just don't want the herbs floating around on their own in the soup because it can be hard to pick them out when the soup is cooked and thick with barley. A tea ball would also work.
- The apple cider vinegar is optional but you can NOT taste it and helps to draw the minerals out of the bones which makes your soup even that much better for you!
- Any leftover turkey meat (white or dark) works. You can cube it or shred it.
- This turkey barley soup freezes great and is best reheated in a covered saucepan over medium-low heat until warmed through.
- You can use rice if you want to make this gluten-free.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
More Easy Turkey Recipes:
How To Roast a Turkey (the easy way!)
UPDATE NOTES: This turkey barley soup recipe was originally published in November of 2011 and was updated in September 2020.
Stacy says
Wondering if I could use the turkey carcass if I deep fried the turkey instead of roasting it?
Alyssa Brantley says
Hi Stacy! You most definitely can (I have done this with a fried turkey carcass) but just note that the soup might be a little more oily than a roasted carcass so I recommend cutting the initial sauteeing oil in half to just 1/2 Tablespoon!
Heidi says
Looks delicious! Curious if this would freeze well?
EverydayMaven says
Yes! This freezes great Heidi. Happy Thanksgiving 🙂
Bethany says
When you say turkey carcass, are you talking about one already cooked or a raw one? I was thinking this would be an awesome addition to my recipes for using leftover turkey from thanksgiving… Thanks!
EverydayMaven says
Hi Bethany! This is meant for the leftover carcass from Thanksgiving or Easter or whenever so yes, already cooked and stripped of most of the meat. Hope you love it!
Jennie says
Ok thanks 🙂
Jennie says
Thank you! And Happy Holidays to you and yours 🙂 Also I have a question. Can this be made in a crock pot? Thanks again.
EverydayMaven says
Hi Jennie! I think this would work really well in a slow cooker, you would just need a really large one!
Jennie says
Thank you for the wonderful pictures to accompany the recipe! Makes my mouth water and brings memories of past after-Thanksgiving meals! My parents used to make this every year. I can only hope to also.
EverydayMaven says
Absolutely Jennie – I may have said this 10x already but I will say it again – the soup is the thing I am MOST looking forward to from Thanksgiving. I can not wait until Friday to make it!!! Have a great holiday 🙂
Irra says
Hi, this sounds like really healthy soup. I’m going to make it for my dad (who’s a diabetic) this weekend.
I have kind of a dumb question; was the turkey already cooked (post thanks giving) when you added to the soup? I’m assuming yes, but just though I’d check.
Thanks 🙂
EverydayMaven says
Hi! Yes this soup is made from an already cooked Turkey.
I hope he loves it – Enjoy!
Faith says
Looks like a very healthy and delicious meal! I love barley and I bet it’s a fantastic addition!
EverydayMaven says
Thanks for the comment Faith! And I went out and bought another Turkey this morning LOL!!