web analytics
Kalyn's Kitchen

Turkey Barley Soup

Turkey Barley Soup is a great way to use leftover Thanksgiving Turkey, and this is warm and comforting. Use Soup Recipes to find more tasty soups!

Click here to PIN Turkey Barley Soup!

Turkey Barley Soup found on KalynsKitchen.com

Yes, I know you haven’t even cooked your turkey yet, so you don’t have a turkey carcass to make turkey stock and then make this soup. But many of you will have leftover turkey soon, and by then I’ll be too busy to update this post.

You might have noticed I’m very fond of barley, and if you’re looking for a post-Thanksgiving turkey soup, I highly recommend this one. I do have a few other ideas for leftover turkey to add to my Thanksgiving Recipes, which hopefully I’ll get posted later tonight. Now, let’s make turkey soup.


Turkey Barley Soup found on KalynsKitchen.com

How to Make Turkey Barley Soup:

(Scroll down for complete printable recipe including nutritional information.)

  1. I normally like soup where the ingredients are all cut the same size, but for this soup I cut the onions, celery, and carrots rather small, and cut the leftover turkey a bit bigger. (Onions were already cooking in the pan when I decided to take a photo!)
  2. Saute the onions a few minutes, then add carrots, celery, and poultry seasoning and saute about 5 minutes more.
  3. Put cooked vegetables in soup pan, then add turkey stock and diced turkey and simmer about 20 minutes.
  4. Then add water and 3/4 cup pearl barley and simmer 30-45 minutes until barley is tender.
  5. I taste the soup when the barley is done and sometimes add a bit of Penzey’s Turkey Soup Base, but if you don’t have it you could use another brand of turkey base, a chicken buillon cube, or even a tiny dash of soy sauce to add more flavor.

More Soup Recipes with Barley:

Chicken Barley Soup from Kalyn’s Kitchen
Mushroom Barley Soup from The Perfect Pantry
Slow Cooker Beef Barley Soup from Andrea’s Recipes
Mushroom Barley Soup from Eating/SF
Carrot, Chickpea, and Barley Soup with Tofu from A Fridge Full of Food

Turkey Barley Soup

Turkey Barley Soup

Yield 10 servings
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes

Turkey Barley Soup is a great way to use leftover Thanksgiving Turkey, and this is warm and comforting.

Ingredients

  • 8 cups turkey stock made from leftover turkey carcass (see notes)
  • 1 T olive oil (or butter)
  • 1 onion, diced in 3/8 inch pieces
  • 1 cup celery, diced in 3/8 inch pieces
  • 2 cups carrots, diced in 3/8 inch pieces
  • 2 tsp. poultry seasoning, or more, to taste (see notes)
  • black pepper to taste
  • 4 cups diced leftover turkey
  • 4 cups water
  • 3/4 cup pearl barley
  • turkey soup base as needed (see notes)

Instructions

  1. In very large frying pan, heat olive oil, add onion and saute 2 minutes.
  2. Add carrots, celery, poultry seasoning, and pepper and saute about 5 minutes more.
  3. While vegetables are cooking, bring turkey stock to a boil in large soup pot.
  4. Add vegetables and turkey, lower heat, and simmer 20 minutes.
  5. Add water, bring soup back to simmer.
  6. Then add barley and simmer until barley is soft, at least 30 minutes, and maybe longer, depending on how old the barley is. (When I made this recently I cooked the barley 45 minutes, but fresh barley will cook much more quickly.)
  7. When barley is cooked, taste soup for seasoning, add additional turkey soup base. I used about 1 T Penzey's Turkey Soup Base (affiliate link), or use other Turkey Soup Base (affiliate link) and salt or pepper if needed.
  8. Simmer 10 minutes more if more soup base is added.
  9. Serve hot. This soup freezes very well.

Notes

Click here to see how to make turkey stock made from leftover turkey carcass. You can also make this soup with canned chicken broth if you don't have turkey stock. You can substitute dried thyme and sage for poultry seasoning if you don't have it. You can also use chicken bouillon, a dash of soy sauce, or Kitchen Bouquet if you need to add flavor if you don't have turkey soup base. Recipe created by Kalyn.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 252 Total Fat: 9g Saturated Fat: 2g Unsaturated Fat: 6g Cholesterol: 78mg Sodium: 470mg Carbohydrates: 16g Fiber: 2g Sugar: 5g Protein: 25g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Turkey Barley Soup would be a great soup for phase two or three of the South Beach Diet, or any low-glycemic eating plan. Use olive oil, not butter, if making for South Beach eaters. Soup with Barley is too high in carbs for a low-carb diet.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Turkey Barley Soup

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    23 Comments on “Turkey Barley Soup”

  1. I’ve been making this recipe after Thanksgiving for probably 10 years now. It is absolutely delicious and our favorite way to use leftover turkey. I have one question, though. My stock always turns out quite dark, especially compared to your pictures. I think it may be because there is usually some stuffing left in the carcass. (I make a dark stuffing…sausage, apples, pecans, whole wheat bread.) I was wondering if you had any thoughts regarding why my stock is so dark.

    • So glad you have enjoyed the recipe! I am not really sure why your stock is darker, but my guess is some ingredient in the stuffing or stock that colors it. I might suspect the pecans, but that’s just a guess.

      Also these are REALLY OLD photos (from the time when my skills as a photographer were not so great!) So maybe the photo is really lighter than it actually was. It kind of looks like that to me.