Turkey Soup with Barley

Microwaverina's picture

Sep. 09, 2011


Turkey carcass 1
Water 12 Cup (192 tbs)
Pearl barley 1/2 Cup (8 tbs)
Chopped onion 1 Cup (16 tbs)
Chopped celery 1 Cup (16 tbs)
Thinly sliced carrots 1 Cup (16 tbs)
Salt 1 Teaspoon
Pepper 1/4 Teaspoon



1. Cut turkey into pieces and arrange them in a large microwaveable casserole.

2. Pour hot water over the turkey

3. Cover the casserole with its lid or with plastic wrap.

4. Microwave at HIGH power for almost 60 minutes until the meat falls off the bones.

5. Transfer the pieces to a platter using a slotted spoon and let cool slightly.

6. When cool enough to handle, remove and discard the skin and shred the meat off the bones.

7. Return meat along with barley, vegetables and seasoning to cooking liquid.

8. Cover again and return to microwave.

9. Cook on HIGH for about 60 minutes, until barley is tender.


10. Ladle the hot soup into warm soup bowls or soup plates

11. Serve along with crusty bread.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 48Calories from Fat 12

 % Daily Value*

Total Fat 1 g1.5%

Saturated Fat %

Trans Fat 0 g


Sodium 352 mg14.67%

Total Carbohydrates 6 g2%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet