Homemade Turkey Soup

homemade turkey soup
Homemade Turkey Soup
  • Prep 30 min
  • Total 2 hr 55 min
  • Servings 10

Use your leftover holiday turkey to make from-scratch soup packed with barley and vegetables. ...MORE + LESS -


Carcass from cooked 10 - to 12-lb (5 to 6 kg) turkey
3 quarts (12 cups/3 L) water
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup (125 mL) uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups/375 mL)
1 large onion, chopped (1 cup/250 mL)
2 medium stalks celery, sliced (1 cup/250 mL)
3 cups (750 mL) cut-up turkey
2 tbsp (30 mL) chopped fresh parsley, if desired


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  • 1
    Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
  • 2
    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.
  • 3
    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.
  • 4
    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.

Expert Tips

  • Variation: Turn this into Homemade Turkey-Vegetable Soup by adding up to 3 cups (750 mL) raw or cooked vegetables, such as whole kernel corn, green peas, diced potatoes, sliced zucchini, sliced mushrooms or any combination, along with the carrots, onion and celery.
  • How-To: An easy way to add layers of flavour is to use poultry seasoning. A blend of sage, thyme, marjoram, rosemary, black pepper and nutmeg, this seasoning lends a subtle savoury note to chicken and turkey dishes.

Nutrition Information

Nutrition Facts

Serving Size: 10 Servings (1 cup each)
% Daily Value
Total Fat
3 1/2g
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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