Description
Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.
Ingredients
- 5 quarts water, or as needed
- 1 turkey carcass
- 1 ½ cups coarsely chopped onion
- 3 stalks celery
- ½ cup chopped carrot
- 10 whole black peppercorns
- 1 pinch dried thyme, or to taste
- 1 bay leaf
- 1 ½ pounds carrots, cut into 1-inch chunks
- 2 onions, diced
- 6 stalks celery, cut into 1/2-inch slices
- 1 cup barley
- ½ cup chopped mushrooms
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon dried marjoram
- ½ teaspoon ground black pepper
- 1 pinch dried thyme
Instructions
- Make turkey stock: Combine 5 quarts water and turkey carcass in a large stockpot over medium-high heat; bring to a boil. Add onion
- carrot
- celery
- peppercorns
- bay leaf
- and thyme. Reduce heat and simmer
- skimming excess fat and foam from the surface as needed and adding more water as it evaporates
- for 2 to 2 1/2 hours.
- Remove carcass to a cutting board and cool. Strain stock; discard solids and return liquid to the pot.
- Pull meat from cooled carcass and discard bones. Shred meat and refrigerate until needed.
- Make soup: Add carrots
- onions
- celery
- barley
- mushrooms
- bay leaves
- salt
- marjoram
- pepper
- and thyme to stock; bring to a boil. Reduce heat and simmer
- stirring occasionally
- until barley is fully cooked
- about 1 hour 20 minutes.
- Return shredded turkey to the soup; simmer until heated through
- about 10 minutes. Remove bay leaves and serve.
Prep Time: 20 mins
Cook Time: 3 hrs 30 mins
Total Time: 3 hrs 50 mins
Servings: 12