Total Steps
7
Ingredients
11
Tools Needed
1
Ingredients
- 2 tablespoons chopped fresh parsley
- 1 cup chopped onions
- 1 cup sliced celery
- 1 leaf bay leaf
- 1/2 cup barley
- 1 1/2 cups sliced carrots
- 1/4 teaspoon poultry seasoning or sage(optional)
- 1 teaspoon salt
- 3 cubes chicken-flavor bouillon or 3 teaspoons instant chicken bouillon(optional)
- 8 cups water
- Bones and trimmings from 1 turkey or 3 1/2 pounds frying chicken, cut up
Instructions
Step 1
If using turkey bones and trimmings: In a 5-quart Dutch oven, combine turkey bones and trimmings, water, bouillon cubes, salt, poultry seasoning, and bay leaf.
Step 2
Bring to a boil, then reduce heat. Cover and simmer for 1 1/2 hours. Remove bones from the broth. Remove any remaining turkey meat from the bones. Strain the broth and skim off any fat. Return the turkey meat to the broth, then stir in the barley.
Step 3
Alternatively, if using frying chicken: In a 5-quart Dutch oven, combine chicken and water. Bring to a boil, then reduce heat. Cover and simmer for 15 minutes. Skim off any scum that rises to the surface. Add bouillon cubes, salt, poultry seasoning, and bay leaf. Simmer covered for an additional 35 to 45 minutes or until the chicken is tender. Remove chicken from the broth. Remove chicken from bones; cut into bite-size pieces. Skim fat from the broth. Return the chicken to the broth, then stir in the barley.
Step 4
For both options, after adding barley: Bring the soup to a boil, then reduce heat. Cover and simmer for 30 minutes.
Step 5
Stir in the carrots, onions, and celery. Simmer covered for an additional 20 to 25 minutes or until the vegetables and barley are tender. Stir in the parsley before serving.
Step 6
Optional substitution for barley: You can use 3/4 cup cracked bulgur, 1/2 cup uncooked regular rice, or 1 1/2 cups wide egg noodles instead of barley. If substituting, omit the 30-minute simmering time mentioned in step 4, and add the bulgur, rice, or noodles along with the vegetables in step 5.
Step 7
Optional additions: 1 cup of corn, peas, diced potatoes, sliced zucchini, or sliced mushrooms can be added to the soup along with the other vegetables in step 5.