Turkey Barley Soup

Turkey Barley Soup


Prep Time:  30 minutes
Cook Time:  400 minutes
Ready In:  minutes


Yields or Serves:  10

[Total: 2   Average: 5/5]

We’re having a blizzard here in the Northeast and I can’t think of a better thing to do than make soup. This recipe makes a pretty large batch of soup. You can freeze leftovers to have for lunches later.

  • 2 Whole Turkey Legs
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoons Freshly Ground Pepper
  • 1/2 Cup Olive Oil (Divided)
  • 6 Celery Ribs
  • 3 Large Carrots
  • 3 Large Yellow Onions
  • 2 Apples (Peeled)
  • 2 Heads Garlic
  • 8 Cloves Minced Garlic
  • 5 Sprigs Thyme
  • 4 Sprigs Sage
  • 8 Cups Water
  • 1 Pound Cremini Mushrooms (Stemmed, Thinly sliced)
  • 2 Cups Quick Cooking Pearled Barley
  • 1 Bunch Curley Kale (Stemmed, Chopped)
  • 1 Cup Chopped Italian Parsley
  • 1 Cup Chopped Dill
  1. Season turkey legs with kosher salt and pepper.
  2. In large-size stockpot or Dutch oven heat 1/4 cup olive oil. Add turkey legs and sear over a medium heat 7 minutes until skin is golden brown and crispy. Turn once.
  3. While turkey legs are browning roughly chop three celery stalks; roughly chop two carrots; quarter one yellow onion; quarter one apple; slice whole heads garlic horizontally. Add to pot with turkey legs. With cooking twine tie thyme and sage sprigs into one bundle. Add to pot. Add 8 quarts water. Bring to boil. Reduce heat to low and simmer, partially covered, 2 hours until turkey is very tender. You may need to skim any foam off the surface.
  4. Finely chop remaining celery, carrots, onion, and apple.
  5. Transfer turkey legs to plate and cover with foil. Continue to summer stock for up to 4 hours. Add water as needed.
  6. Strain stock through fine-mesh sieve set over large-size bowl. Discard used vegetables and herbs. You will have approximately 5 quarts stock. Wipe out pot and return to stove.
  7. Heat remaining olive oil. Add celery, carrots, onion, apple, and minced garlic. Season with kosher salt and pepper. Cook over a medium heat 10 minutes until tender. Stir occasionally. Add mushrooms and cook 5 minutes Add stock and bring to boil. Stir in quick cooking barley and reduce heat to low. Simmer 15 minutes until barley is tender.
  8. While barley is cooking shred turkey into bite size pieces. Discard skin and bones. You should have about 6 cups turkey.
  9. Stir in turkey and greens and cook 5 minutes until greens are wilted. Add parsley and dill. Add kosher salt and pepper if needed.
  10. Ladle soup into bowls and serve immediately.
  11. Serves 10
  12. Prep Time: 30 Minutes Cook Time: 400 Minutes Total Time: 430 Minutes
  13. ©Tiny New York Kitchen © 2021 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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