Turkey Soup with Leeks and Barley

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 238.3
  • Total Fat: 6.8 g
  • Cholesterol: 64.7 mg
  • Sodium: 236.1 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 30.4 g

View full nutritional breakdown of Turkey Soup with Leeks and Barley calories by ingredient
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What to do with that leftover Thanksgiving bird. What to do with that leftover Thanksgiving bird.
Number of Servings: 10


    1 Turkey Carcass, some meat remaining
    20 cups (4L) water
    25-30 baby carrots, chopped
    2 leeks, cleaned and thinly sliced
    4 celery stalks, sliced
    3 garlic cloves, minced
    1/2 cup barley
    1T savory
    1T black pepper
    other herbs or spices to taste


Put turkey carcass in a large pot and cover with water. Bring to boil. After 5 minutes, reduce heat and simmer for 1 or more hours, covered. Strain, making sure to reserve broth.

Set broth to chill in fridge or outside if in a cold climate. Allow meat and bones to cool a bit as well, then separate by hand, discarding skin, fat, and bones. Place remaining meat in fridge.

When broth is cooled to fridge temperature, carefully remove fat layer floating on top with a large, shallow spoon. Discard fat.

In the same large pot the carcass was boiled in, place 1/2 a cup of broth. Add carrots, leeks, celery, and garlic, and cook over medium heat until vegetables softened and fragrant, stirring frequently. Add remaining broth, reserved turkey meat, barley, savory, pepper, and any additional herbs.

Bring to boil, then reduce to simmer, covered, for at least one hour. Serve with crusty bread or freeze in individual portions for lunches.

Number of Servings: 10

Recipe submitted by SparkPeople user THRAESJA.

TAGS:  Poultry | Soup | Poultry Soup |

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