Go Back Email Link
Turkey Barley Soup

Turkey Barley Soup Recipe

Turkey Barley Soup is a classic broth-based soup made withcooked turkey, pearl barley, and vegetables like onion, carrot, and celery.Herbs such as thyme and bay leaf add depth. Barley gives the soup a mild, nuttytaste and a satisfying texture. This soup often appears in American kitchensafter holidays. It helps reduce food waste and turns leftovers into anourishing dish. Turkey Barley Soup also reheats well, which makes it great forweekly meal planning.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 3 cloves garlic minced
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ¾ cup pearl barley rinsed
  • 6 cups turkey broth or low-sodium chicken broth
  • 2 cups cooked turkey shredded or diced
  • 1 tablespoon fresh parsley chopped (optional)
  • Lemon juice to taste (optional)

Equipment

  • Large heavy-bottom pot or Dutch oven
  • Sharp chef’s knife
  • Cutting board
  • Measuring Cups and Spoons
  • Wooden spoon or heat-safe spatula
  • Fine-mesh strainer
  • Ladle
  • Storage containers with lids

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Stir and cook for 5 minutes until soft.
  3. Add garlic, salt, pepper, and thyme. Stir for 30 seconds.
  4. Pour in broth and add barley and bay leaf.
  5. Bring to a gentle boil, then reduce heat to low.
  6. Simmer for 30 minutes until barley softens.
  7. Add turkey and cook for 10 more minutes.
  8. Remove bay leaf. Taste and adjust seasoning.
  9. Finish with parsley or lemon juice if desired.

Notes

This Turkey Barley Soup thickens as it sits. Barley absorbs liquid over time. If you plan leftovers, add extra broth before storing. Always cool the soup fully before refrigerating. Store in airtight containers for up to four days. When reheating, warm slowly over low heat and stir often. Do not boil hard, or the turkey may turn dry. If using frozen turkey, thaw fully before adding. For gluten-free needs, replace barley with rice or quinoa, but note the texture will change.