Doug's Homemade Turkey Barley Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Doug's Homemade Turkey Barley Soup calories by ingredient
Introduction
Turkey barley soup is a hearty and healthier soup than beef barley and also an alternate for cold winter nights. Turkey barley soup is a hearty and healthier soup than beef barley and also an alternate for cold winter nights.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 diced
4 stalks Celery, cooked cut into pieces
10 cups (8 fl oz) Water
1 large Onions, raw
2 tbsp Olive Oil
3 tsp Garlic
2 tbsp, crumbled Bay Leaf
Tips
Cook the meat in oven before prepping the veggies and other items. Then cut the meat off the bone in to diced pieces.
Directions
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
