Turkey Barley Soup
Here’s a cozy recipe for Turkey Barley Soup that makes great use of leftover turkey and chopped veggies. It’s flexible, so feel free to add or substitute with whatever you have on hand!
Turkey Barley Soup
Here’s a cozy recipe for Turkey Barley Soup that makes great use of leftover turkey and chopped veggies. It’s flexible, so feel free to add or substitute with whatever you have on hand!
Servings: 6–8
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
- For the Soup:
- 2 tbsp olive oil or butter
- 1 large onion, diced
- 2–3 garlic cloves, minced
- 2–3 carrots, diced
- 2–3 celery stalks, diced
- 1 zucchini, diced (or any leftover veggies)
- 1 cup leftover cooked turkey, shredded or cubed
- 3/4 cup pearl barley (or quick-cooking barley)
- 8 cups turkey broth (or water + bouillon)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1–2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the Vegetables:
In a large soup pot, heat olive oil or butter over medium heat. Add the onion, garlic, carrots, celery, and any optional veggies. Sauté for 5–7 minutes until the vegetables start to soften. - Add Remaining Ingredients:
Add in the zucchini, mushrooms (if using), leftover turkey, and barley. Pour in the broth and add thyme, rosemary, and bay leaves. Season with salt and pepper. - Simmer:
Bring the soup to a boil, then reduce heat and simmer for 30–40 minutes, until the barley is tender. If using quick-cooking barley, simmer about 20 minutes. - Adjust Seasoning:
Taste and adjust salt and pepper as needed. Remove bay leaves. - Serve:
Ladle into bowls, garnish with fresh parsley, and enjoy warm.
Tips:
- Veggie Variations: Add leftover veggies such as green beans, corn, or sweet potatoes.
- Broth Adjustment: Add more broth or water if the soup thickens too much during cooking.
