Turkey Barley Soup

190 mins (prep 10, cooking 180)
12 ingredients
8 servings
I always make this soup after the holidays when I have a nice, meaty turkey carcass for making stock. You can get a lot of servings out of it simply by increasing the amount of water used. This recipe was developed in the tests kitchens of Homemakers Magazine.

Categories:  pasta,-rice-and-grains , onions , poultry , north-american , equipment , <-4-hours , soups-&-stews , time-to-make , weeknight , grains , meat , carrots , turkey , vegetable , stove-top ,
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Serving Size (60.21 g)
Servings 8
Amount per Serving
Calories 16.56 Calories from Fat 0.54
% Daily Value *
Total Fat 0.06g 0.73%
Saturated Fat 0.01g 0.26%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 39.63mg 13.21%
Total Carbohydrate 3.8g 10.14%
Dietary Fiber 1.06 g 34.07%
Sugars 2.25 g %
Protein 0.53g 8.52%
Vitamin A 0.0IU% Vitamin C 12.42mg%
Calcium 17.75mg% Iron 0.18mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
turkey carcass, stalks celery, pearl barley, diced carrot, diced, diced cooked turkey, salt and pepper, chopped fresh parsley