Turkey Barley Soup | MyFitnessPal

Don’t be intimidated by the size of this recipe — it takes time, however the course of itself is surprisingly straightforward. The ensuing soup is recent, fragrant and filled with greens, herbs and grains. When you can’t discover turkey legs, substitute 6 entire hen legs.

This is a wonderful freezer soup. Even when you aren’t anticipating an enormous crowd, you may make this and freeze in particular person parts. It makes for a soothing lunch throughout a busy workday or a ready-to-eat wholesome dinner if you’re too drained to prepare dinner.

Energetic time: 45 minutes | Whole time: 2 hours 45 minutes

Turkey Barley Soup

Substances

• 2 entire turkey legs (about 4 lb)
• ¾ tsp salt, divided 
• 1 tsp floor black pepper, divided
• 1/2 cup (110g) olive oil, divided
• 5 quarts low-sodium turkey broth, plus extra as wanted
• 5 thyme sprigs
• 4 sage sprigs
• 3 celery stalks, plus 1/2 cup (25g) chopped vibrant inexperienced celery leaves
• 3 giant carrots
• 2 giant yellow onions
• 1 apple, similar to Gala or Honeycrisp, peeled
• 6 cloves minced garlic
• 1 lb (453g) cremini mushrooms, stemmed and thinly sliced
• 2 cups (280g) quick-cooking pearled barley
• 1 bunch curly kale or mustard greens (about 6 cups, 226g), stemmed and chopped
• 1 cup (60g) chopped Italian parsley
• 1 cup (35g) chopped dill

Elective Garnish (not included in vitamin totals)

• Extra olive oil for drizzling
• Finely shredded Parmesan cheese

Instructions

Season the turkey legs throughout with ¼ tsp salt and ¼ tsp pepper. In a big Dutch oven or stockpot (about 12 quarts), warmth 1/4 cup of the olive oil. Sear the turkey legs over reasonable warmth, turning as soon as, till the pores and skin is golden brown and crispy, 5–7 minutes.

Add the turkey broth and produce to a simmer. Tie the thyme sprigs and sage right into a bundle with cooking twine, if desired, and add to the pot. Simmer partially lined, sometimes skimming any foam off the floor, till the turkey may be very tender and cooked via, about 2 hours. Add extra broth or water as wanted to maintain the legs largely submerged.

Whereas the turkey is simmering, finely chop the celery, carrots, onion and apple.

Utilizing tongs, switch the turkey legs to a plate and canopy with foil. Take away and discard the herb bundle. Spoon any extra fats off the floor of the broth, then pour the broth into a big bowl and put aside. Wipe out the Dutch oven and return it to the range.

Within the Dutch oven, warmth the remaining 1/4 cup of olive oil. Add the celery, carrots, onion, apple and minced garlic, and season with ¼  tsp salt and ¼ tsp pepper. Prepare dinner over reasonable warmth, stirring sometimes, till tender, 8–10 minutes. Add the mushrooms and prepare dinner, stirring sometimes, till tender, about 5 minutes. Add the reserved broth and produce to a boil. Stir within the quick-cooking barley and cut back the warmth to low. Simmer till the barley is tender, 10–quarter-hour.

Whereas the barley is cooking, shred the turkey into bite-size items. Discard the pores and skin and bones. It’s best to have about 6 cups of turkey.

Stir within the turkey and greens and simmer, stirring sometimes, till the greens are wilted, about 5 minutes. Add the parsley, dill and celery leaves and season with ¼  tsp salt and ¼ tsp pepper.  Ladle the soup into bowls, drizzle with olive oil, and garnish with freshly shredded Parmesan cheese and remaining floor black pepper, if desired. Serve sizzling.

Serves: 12 | Serving Dimension: About 2 cups

Diet (per serving): Energy: 539; Whole Fats: 22g; Saturated Fats: 5g; Monounsaturated Fats: 10g; Polyunsaturated Fats: 4g; Ldl cholesterol: 114mg; Sodium: 712mg; Carbohydrate: 46g; Dietary Fiber: 8g; Sugar: 5g; Protein: 42g

Diet Bonus: Potassium: 871mg; Iron: 26%; Vitamin A: 56%; Vitamin C: 18%; Calcium: 11%

Initially revealed January 2021; Up to date June 2026