This soup may look long on paper, but the steps are simple. You’ll end up with a fragrant, veggie‑filled bowl that can be frozen for later meals. If turkey legs are hard to find, chicken legs work just as well.
It’s perfect for making a big batch, then storing single servings in the freezer. Grab a cup for a quick lunch at work or a comforting dinner when you’re short on time.
Active time: 45 minutes | Total time: 2 hours 45 minutes
Turkey Barley Soup
What You’ll Need
- 2 whole turkey legs (about 4 lb)
- ¾ tsp salt, split
- 1 tsp ground black pepper, split
- ½ cup olive oil, split
- 5 quarts low‑sodium turkey broth, plus extra if needed
- 5 sprigs fresh thyme
- 4 sprigs fresh sage
- 3 celery stalks and ½ cup chopped celery leaves
- 3 large carrots, diced
- 2 large yellow onions, chopped
- 1 apple (Gala or Honeycrisp), peeled and diced
- 6 cloves garlic, minced
- 1 lb cremini mushrooms, thinly sliced
- 2 cups quick‑cooking pearled barley
- 1 bunch curly kale or mustard greens, chopped (about 6 cups)
- 1 cup Italian parsley, chopped
- 1 cup fresh dill, chopped
Optional Toppings
- Extra olive oil for drizzling
- Finely shredded Parmesan cheese
How to Cook
1. Sprinkle the turkey legs with ¼ tsp salt and ¼ tsp pepper. Heat ¼ cup olive oil in a large 12‑quart pot and brown the legs on all sides, about 5‑7 minutes.
2. Add the turkey broth, bring it to a gentle boil, then lower the heat. Tie the thyme and sage together (if you like) and drop them in. Cover partially and let the meat simmer for roughly 2 hours, adding more broth or water to keep the legs mostly covered.
3. While the turkey cooks, chop the celery, carrots, onion, and apple into bite‑size pieces.
4. Remove the turkey legs with tongs, set aside under foil, and discard the herb bundle. Spoon off excess fat from the pot, then pour the broth into a bowl and set aside. Wipe the pot clean and return it to the stove.
5. Heat the remaining ¼ cup olive oil in the pot. Add the chopped vegetables, apple, and garlic, seasoning with a pinch of salt and pepper. Cook, stirring now and then, until they soften, about 8‑10 minutes.
6. Stir in the mushrooms and cook another 5 minutes. Return the saved broth to the pot, bring to a boil, then add the barley. Reduce heat and simmer until the barley is tender, 10‑15 minutes.
7. While the barley cooks, pull the turkey meat off the bones, discard the skin and bones, and shred the meat into bite‑size pieces (you should have about 6 cups).
8. Add the shredded turkey and chopped greens to the soup. Let everything heat through, about 5 minutes, then stir in the parsley, dill, and celery leaves. Taste and finish with a little more salt and pepper if needed.
9. Serve hot, drizzle a little olive oil on top, and sprinkle with Parmesan if you like.
Serves: 12 (about 2 cups per serving)
Nutrition per serving: 539 kcal, 22 g fat, 46 g carbs, 42 g protein, 8 g fiber, 712 mg sodium.