Make Thanksgiving last by using the end of the turkey to make Grandma’s leftover turkey soup with this easy recipe. Tender barley makes it comfort food extraordinaire!
I have been lucky enough to be able to snuggle up with a warm mug of this rich, aromatic soup for every week-after-Thanksgiving that I can think of. My mama takes possession of the turkey carcass as soon as the last piece of apple pie has been eaten.
(Side note: I think this is the first and last time I have used the word “carcass” on my blog.)
(Second side note: if you don’t take possession of your own turkey carcass I have a Plan B in the recipe so you can still have this soup. You DO need to snag some leftover turkey though.)
Anyway, this soup is full of leftover turkey morsels, sweet carrots and onions, and the tender barley makes it thick and satisfying. It’s the perfect way to build up your strength for All The Holiday Shopping that lies ahead of you.
Here’s how you make this recipe
If you do have that turkey carcass (that’s three times now!) pull every shred of leftover turkey meat from it and pop it into your biggest soup pot.
Cover it with water, cover the pot and let it simmer away for three hours, and then strain the turkey broth to get all the solids out. Toss the bones.
If you don’t have a carcass (that’s four, and I think I am done now) get your hands on some turkey or chicken broth, pour it into a pot and you are all caught up.
Now add some chopped sweet onion, some chopped carrots and celery, some seasonings and some pearled barley into the broth. Let it all simmer up until the barley is tender, about 45 minutes.
Now stir in the leftover turkey meat and look around for your favorite mug. Fill it to the brim.
Feel very cozy. Happy thankful sigh.
Grandma’s Leftover Turkey Soup
Make Thanksgiving last by using the end of the turkey to make Grandma’s leftover turkey soup with this easy recipe. Tender barley makes it comfort food extraordinaire!
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 4 hours
- Yield: 12
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 large leftover Thanksgiving turkey carcass (see note)
- 3 large onions, peeled and chopped
- 4 carrots, peeled and chopped
- 4 ribs of celery, chopped
- 1 tablespoon poultry seasoning
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 cups pearled barley
Instructions
- Strip all the leftover turkey meat off the turkey bones and set aside.
- Put the turkey bones into your biggest soup pot and cover with water. Bring to a simmer, cover and simmer for three hours. Let the broth cool, and then strain out all the solids so all you have left is turkey broth. Discard the bones.
- Pour two quarts of the broth back into the pot and add the onions, carrots, poultry seasoning, salt, pepper and barley. Bring to a simmer and cook until barley is tender, about 45 minutes.
- Meanwhile, chop up the reserved turkey meat. When the barley is cooked, stir the meat into the soup and heat through. Taste and add salt and pepper as needed.
Notes
You didn’t get to take the turkey carcass with you? No worries – you can skip the first two steps and start with step 3 – substitute 2 quarts of chicken or turkey broth, and 2 cups of shredded leftover turkey meat.
Barbara says
DELICIOUS!!! Made this exactly as recipe indicated and it was so good! I think it’s the best leftover carcass soup I’ve had! Made it last year and it was such a big hit that it’s a request after each Thanksgiving from now on!
Hurray! I’m so glad – it is always one of the best things about the week after Thanksgiving. :)
Theresa M Murphy says
That does look comforting! Soup and bread are the best of meals, especially in the late fall and winter. Will definitely have to give this one a try!
My mama’s soup recipes are the best. Stay warm my friend. :)