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 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 Grandma’s Leftover Turkey Soup!
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.Print