Turkey Barley Soup

This turkey barley soup is a great way to use up leftover turkey and get a comforting bowl of soup all in one easy recipe. Here, succulent turkey is combined with vegetables and barley to make a simple soup that’s wholesome and warming.

Course Soup

Cuisine American

Keyword barley, easy soups, leftover turkey recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 301kcal

Author Elizabeth

Ingredients

1 tablespoon Olive Oil or use your favorite if it is suitable for sautéing
2 Carrots sliced into rounds or half rounds depending on the size
1 Medium Onion small dice
1 Celery Rib diced or sliced
3-4 Garlic Cloves minced
½ teaspoon Italian Seasoning
¼ teaspoon Black Pepper
1 pound Cooked Turkey skin and bones removed, cubed, or shredded
6 cups Chicken Broth or Turkey Broth
½ cup Quick Cook Pearl Barley
Salt if needed at the end (we use kosher salt)
1 tablespoon Chopped Parsley for garnish optional
8 Lime Wedges for serving optional

Instructions

Heat the olive oil in a large, heavy pot over medium heat. Add the carrots, onions, and celery. Cook for 5 minutes until the onions are translucent. Stir occasionally.
Next, add the garlic, Italian seasoning, and black pepper. Cook for 1 minute while stirring.
Add the turkey and the broth. Raise the heat to high and bring the broth to a simmer (this should take about 5 minutes). Then, lower the heat to medium-low, cover the pot and cook for 15 minutes, stirring occasionally.
Add the quick cook barley. Raise the heat, bring the soup back to a simmer (will only take 1-2 minutes). Then, lower the heat to medium-low, cover and cook for 12-15 minutes or until the barley is tender. Stir occasionally and keep the liquid simmering; lower or raise the heat as needed.
Taste the finished turkey barley soup and add salt if needed. As a reference we added ¼ teaspoon to ours.
Garnish with fresh chopped parsley and serve with a couple of lime wedges on the side, if desired.

Notes

Use reduced sodium broth if you are sensitive to salt.
If you are using regular pearly barley instead of quick cook barley, then cook it to package directions before adding it to the soup.

Nutrition