Hearty Turkey And Barley Soup

Posted on

This comforting turkey barley soup is a classic for a reason. It’s packed with flavor, nutrients, and guaranteed to warm you up on a chilly day. Plus, it’s surprisingly easy to make, making it a perfect weeknight meal.

This recipe is a great way to use leftover turkey after Thanksgiving or Christmas, but you can also use ground turkey for a quicker version.

Hearty Barley Turkey Soup
Hearty Barley Turkey Soup


1 tablespoon olive oil

  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 8 cups low-sodium chicken broth
  • 4 cups chopped cooked turkey (or 1 pound ground turkey)
  • 1 cup pearl barley
  • 4 cups chopped green beans
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

  • Instructions:

    1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 5-7 minutes, or until softened.
    2. Stir in the garlic, thyme, and rosemary, and cook for an additional minute until fragrant.
    3. Pour in the chicken broth and bring to a boil.
    4. If using leftover turkey, add it to the pot along with the pearl barley, green beans, and diced tomatoes.
    5. For ground turkey: In a separate skillet, cook the ground turkey over medium heat until browned, then drain any excess grease. Add the cooked ground turkey to the pot along with the pearl barley, green beans, and diced tomatoes.
    6. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the barley is cooked through and the vegetables are tender.
    7. Stir in the chopped parsley and season with salt and pepper to taste.

    Nutrition Facts:

    (Serving size: 1 cup)

    Calories: 300

  • Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 45mg
  • Sodium: 600mg (depending on the chicken broth)
  • Carbohydrates: 35g
  • Fiber: 5g
  • Sugar: 5g
  • Protein: 25g

  • Note: These are approximate nutrition facts and may vary depending on the ingredients you use.


    This hearty turkey barley soup is a delicious and nutritious meal that’s perfect for any time of year. It’s easy to customize with your favorite vegetables and herbs, and it’s sure to become a family favorite. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

    Frequently Asked Questions (FAQs)

    1. Can I use brown rice instead of pearl barley?

    Absolutely! Brown rice is a great substitute for pearl barley and will take about the same amount of time to cook.

    2. What can I do if my soup is too salty?

    There are a few ways to fix a salty soup. First, try adding a peeled, quartered potato to the pot and simmering for 15-20 minutes. The potato will absorb some of the salt. You can also add a splash of lemon juice or vinegar, which can help to balance the flavor.

    3. Can I make this soup in a slow cooker?

    Yes, you can! Simply add all of the ingredients to your slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours.

    4. What are some other vegetables I can add to this soup?

    There are endless possibilities! Try adding chopped corn, peas, spinach, or mushrooms.

    5. Can I freeze this soup?

    Yes, this soup freezes well. Let the soup cool completely, then transfer it to an airtight container or freezer-safe zip-top bag. The soup will stay good in the freezer for up to 3 months.