Two minutes before the soup is done, add about 2 cups of shredded leftover turkey meat to the pot.

Turkey barley soup new york times. Add the turkey meat, kale and parsley and season the soup with salt and pepper according to taste. De carvalho adapted by melissa clark david malosh for the new york times. Web there’s a thick and hearty turkey barley soup from cristiana n.

Web leftover thanksgiving turkey makes the best, coziest soups. Add a pinch of salt and a pinch of pepper to taste, and stir everything together. Web turkey barley soup recipe from cristiana n.

Web we have plenty of ideas for your turkey leftovers including turkey potpie, turkey tetrazzini or an easy soup or sandwich. Add the onion, carrot, and celery to the saucepan and cook, stirring often, until softened, 3 to 5 minutes. Reduce to a simmer and cook until barley is almost done, about 30 minutes.

Cook for another hour on low, or until barley is tender. Add barley, cabbage, turnip, parnip, turkey, and beans. Web add 2/3 cup of rinsed pearl barley to the pot.

Add the turkey stock, celery, onions, thyme, carrots, and potato to a slow cooker. 2 celery stalks, thinly sliced. When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened,.

Be sure to remove as much excess skin as possible to avoid a fatty soup. Stir in turkey, spinach and pepper; 1 medium yellow onion, finely diced