Best 2 Turkey Rice Barley Soup Recipes

Turkey rice barley soup is a tasty, hearty and flavorful soup that is perfect for a cold winter day or an easy weeknight meal. With its combination of tender turkey, chewy barley and fluffy rice, this soup strikes a great balance between textures and flavors. Plus, it's packed with a variety of vegetables, making it a nutritious meal. Whether you're a fan of classic comfort food or looking for a healthy and filling recipe, turkey rice barley soup has something to offer everyone.

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY RICE AND BARLEY SOUP

Turkey Rice and Barley Soup image

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.

Provided by Taste of Home

Categories Lunch

Time 3h20m

Yield 12 servings.

Number Of Ingredients 14

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

Steps:

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. , 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. , 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.

Nutrition Facts :

TURKEY, RICE, BARLEY SOUP

Turkey, Rice, Barley Soup image

This is really easy to make. Sometimes I just put the cleaned carcass in a big Zip loc till I am ready to make soup and store it in the freezer. It smells so good cooking and can make a lot of hearty soup for a big family. It puts that turkey to good use. You can also add leftover turkey meat to the soup on its final simmering...

Provided by Nell Stewart

Categories Turkey Soups

Time 8h

Number Of Ingredients 5

Ingredients

1 turkey carcass, wing tips, bones , all of it.
water
2 celery stalks
2 carrots
1 med onion

Steps:

1. Put the turkey carcass in a large pot that is big enough to hold it. Be sure to clean out the back bones so that no dressing or "gunk" is in that part.
2. Cover carcass and bones with water.
3. Cut celery stalk,(leave the leaves on) in half, cut carrot in half and dquarter the onion. Add to pot.
4. Simmer on the stove for at least 3 hours at a very low simmering temperature.
5. Take out the turkey and pick any meat left off the bones and set aside. discard the celery, onion, carrot. Strain the broth. Broth can be chilled at this point if you see there is too much fat.
6. Put strained broth back into pot. Add water to broth depending on how much soup you are making. Make a big pot and have some to put in the freezer for enjoying later. If adding water add 1 tsp. Chicken bullion granuals for each cup of water, or you can add canned chicken broth.
7. For about a gallon of soup add 1 cup rice, and 2/3 cup barley, 2 small carrots chopped and 2 celery stalks chopped, 1/2 small onion chopped, salt and pepper if needed. Go easy on the salt if you have used Bulllion.
8. Bring to a quick boil, then I usually simmer very low for a couple of hours till rice and barley are done. You can adjust according to how much soup you are making.
9. Usually in the Mexican food section you can find large bottles of Knoor Chicken Boullion granuals a lot cheaper than using the wyler clubes. This is a staple in my kitchen for lots of uses.

Tips:

Use high-quality ingredients for the best flavor. Organic or locally-sourced vegetables are ideal.
Don't be afraid to experiment with different vegetables. You can add or remove any vegetables you like to suit your taste.
If you don't have time to make the soup in one day, you can cook the barley and vegetables ahead of time and store them in the fridge. Then, simply reheat them and add the turkey and broth when you're ready to serve.
Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

Turkey rice barley soup is a hearty, flavorful soup that is perfect for a cold winter day. It's also a great way to use up leftover turkey after Thanksgiving or Christmas. With its simple ingredients and easy-to-follow instructions, this soup is sure to be a hit with your family and friends. So next time you're looking for a delicious and comforting soup, give turkey rice barley soup a try.