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Homemade Turkey Soup


a great leftover for turkey

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  • Carcass from cooked 10 to 12lb turkey
  • 3 quarts water (12 cups)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp poultry seasoning or dried sage leaves
  • 1 dried bay leaf
  • 1/2 cup uncooked pearl barley
  • 3 medium carrots, sliced (1 1/2 cups)
  • 1 large onion, chopped (1 cup)
  • 2 medium celery stalks (1 cup) sliced
  • 3 cups cut up cooked turkey
  • 2 tbsp chopped fresh parsley, if desired


Servings 10
Preparation time 30mins
Cooking time 32mins


Step 1

Break up turkey carcass to fit 6-quart dutch oven. Add water, salt, pepper, poultry seasoning or sage, and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.

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 bit-sized 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. Stir in parsley.


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