Turkey Rice and Barley Soup Recipe
Turkey Rice and Barley Soup Recipe photo by Taste of Home
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Turkey Rice and Barley Soup Recipe

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Myrna Sisel of Green Bay, Wisconsin makes the most of her turkey by simmering the carcass to create this soup that's warm and comforting on a cold winter's day The golden broth is full of rice, barley and colorful veggies.
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES: 12 servings


  • 1 leftover turkey breast carcass (from an 8-pound turkey breast)
  • 3 quarts water
  • 4 teaspoons chicken bouillon granules
  • 2 bay leaves
  • 1/2 cup uncooked instant rice
  • 1/2 cup uncooked quick-cooking barley
  • 1-1/2 cups sliced carrots
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cubed cooked turkey
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes


  1. Place carcass, water, bouillon and bay leaves in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; cool.
  2. Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones. Strain broth and skim fat; discard bay leaves. Add rice and barley to broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  3. Stir in the carrots, onion, celery, garlic, salt and pepper; cover and simmer 20-25 minutes longer or until the vegetables are tender. Add cubed turkey, parsley and reserved turkey; heat through. Yield: 12 servings.
Originally published as Turkey Soup in Quick Cooking November/December 2003, p14

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yuehching User ID: 224401 50645
Reviewed Nov. 29, 2014

"Great way to use leftover holiday turkey. I left out chicken bouillon granules and used cooked brown rice instead of instant rice; other than that I followed the recipe as it stated. This hearty soup was so flavorful and delicious that my family asked for more. Definitely I will make this again. Thanks for sharing"

breakfasteveryday User ID: 6341311 142216
Reviewed Jan. 24, 2014

"easy and delicious with the barley! Tastes great even the 2nd day"

Beckythebarber User ID: 6988440 73760
Reviewed Nov. 30, 2013

"Great way to use up the veggies and turkey. To make it even heartier, I diced up a sweet potato (potato is also great) and added about 1.5 teaspoons of dried thyme. Poultry seasoning would also add to the flavor. :) Great recipe."

[email protected] User ID: 5184423 101615
Reviewed Feb. 5, 2013

"Great way to use up leftover turkey or chicken. It was very easy to put together."

Jeanne Mullahy User ID: 7069107 60292
Reviewed Jan. 12, 2013

"easy to make, light soup just the right mix of vegetables - you can freeze the stock and turkey pieces, add fresh rice or orzo pasta and carrots and you're good."

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