Turkey Barley Chunky Soup

1. 1

   Place turkey carcass in a large soup pan and completely cover with water.

2. 2

   Simmer 6 hours or more until the meat completely falls off of the bones, replenishing water as it evaporates.

3. 3

   Add celery and cook 2 hours more.

4. 4

   allow soup to cool.

5. 5

   Strain soup and remove bones and grissle.

6. 6

   Add xtra turkey if desired into pot. Add enough water to fill pot up to where it was when the bones were still in it.

7. 7

   Reheat soup and add carrot and spices and simmer for an hour. Add bouillon to taste if you feel the broth needs it.

8. 8

   Add barley and cook for about an hour or so.

9. 9

   Serve hot with parmesan cheese if desired.

10. 10

    You can freeze leftovers and reheat.

11. 11

    Great for OAMC.

* Per serving · 4 servings · Values may vary.

No additional tips available.