Doug's Homemade Turkey Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
24 oz Perdue Fresh Turkey Thighs (by HOTLIMIT) 5 serving Wyler's Chicken Bouillon Cubes (by ARKANSASRAINBOW) 1 cup Barley, pearled, cooked 10 medium Carrots, raw and diced4 stalks Celery, cooked cut into pieces10 cups (8 fl oz) Water 1 large Onions, raw 2 tbsp Olive Oil 3 tsp Garlic 2 tbsp, crumbled Bay Leaf
1. Glaze onions and garlic then add water and bouillon cubes.
2. Bring to a boil; add barley and bring to another boil.
3. Pre roast the turkey thighs ( I prefer the dark meat but breast meat is fine too.)
4. dice up the meat and add to broth.
5. Add carrots and cook on medium for 30 minutes or until carrots begin to soften.
6. Add celery and cook for about 15 minutes;
7. Add any other spices of your taste. I like to add fennel seeds.
Some of my family like to serve a slice of pumpernickel or jewish rye with butter on the side - watch your carb count there!
Serving Size: Makes 12 1-cup servings
2. Bring to a boil; add barley and bring to another boil.
3. Pre roast the turkey thighs ( I prefer the dark meat but breast meat is fine too.)
4. dice up the meat and add to broth.
5. Add carrots and cook on medium for 30 minutes or until carrots begin to soften.
6. Add celery and cook for about 15 minutes;
7. Add any other spices of your taste. I like to add fennel seeds.
Some of my family like to serve a slice of pumpernickel or jewish rye with butter on the side - watch your carb count there!
Serving Size: Makes 12 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 165.6
- Total Fat: 7.9 g
- Cholesterol: 60.0 mg
- Sodium: 427.8 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.3 g
- Protein: 13.7 g