Barley Soup

Name: Barley Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2-3 pounds turkey or chicken carcass; 1 1/2 cups carrots, diced; 1/2 cup pearl barley, dried; 1 bullion cube; 2 quarts water; 1 tsp thyme, dried; to taste salt and pepper

February 11, 2018

When I have leftover chicken or turkey bones, either after Thanksgiving, or after ordering rotisserie chicken, I love to make this hearty soup.

8 servings

10 mins

45 mins

55 mins

Ingredients

2-3 pounds turkey or chicken carcass
1 1/2 cups carrots, diced
1/2 cup pearl barley, dried
1 bullion cube
2 quarts water
1 tsp thyme, dried
to taste salt and pepper

Equipment

Pressure Cooker

Instructions

Place the turkey or chicken carcass, carrots, pearl barley, bullion cube, water, and thyme into the pressure cooker.
Seal the lid and cook at high pressure for 45 minutes.
Allow the pressure to release naturally. Remove the carcass and shred any remaining meat, returning it to the soup.
Season with salt and pepper to taste before serving.