Show Subscription Form




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

Turkey Rice and Barley Soup Recipe

Publisher Photo
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

Ingredients

  • 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

Directions

  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

Reviews for Turkey Rice and Barley Soup

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 24, 2014

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

MY REVIEW
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.

MY REVIEW
Reviewed Feb. 5, 2013

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

MY REVIEW
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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT