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!
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.
How to Make Turkey Barley Soup:
(Scroll down for complete printable recipe including nutritional information.)
- 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!)
- Saute the onions a few minutes, then add carrots, celery, and poultry seasoning and saute about 5 minutes more.
- Put cooked vegetables in soup pan, then add turkey stock and diced turkey and simmer about 20 minutes.
- Then add water and 3/4 cup pearl barley and simmer 30-45 minutes until barley is tender.
- 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
- 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)
- In very large frying pan, heat olive oil, add onion and saute 2 minutes.
- Add carrots, celery, poultry seasoning, and pepper and saute about 5 minutes more.
- While vegetables are cooking, bring turkey stock to a boil in large soup pot.
- Add vegetables and turkey, lower heat, and simmer 20 minutes.
- Add water, bring soup back to simmer.
- 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.)
- 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.
- Simmer 10 minutes more if more soup base is added.
- Serve hot. This soup freezes very well.
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.
Amount Per Serving: Calories: 252Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 78mgSodium: 470mgCarbohydrates: 16gFiber: 2gSugar: 5gProtein: 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.
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.