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Barley Turkey Soup Recipe

Instead of using chicken broth, I frequently make homemade stock using the leftover holiday turkey. A steaming bowl of soup takes the chill out of winter.
TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD:9 servings


  • 8 cups chicken broth
  • 1-1/2 cups diced celery
  • 1 cup medium pearl barley
  • 1 medium onion, diced
  • 3/4 cup diced carrots
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon pepper
  • Dash cayenne pepper
  • 2 cups cubed cooked turkey
  • 1/4 cup minced fresh parsley, optional


  • 1. In a Dutch oven or soup kettle, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until vegetables and barley are tender.
  • 2. Stir in turkey and parsley if desired; heat through. Discard bay leaf. Yield: 9 servings.

Nutritional Facts

1 serving (1 cup) equals 160 calories, 2 g fat (1 g saturated fat), 24 mg cholesterol, 939 mg sodium, 22 g carbohydrate, 5 g fiber, 14 g protein.

Reviews for Barley Turkey Soup

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Reviewed Nov. 30, 2011


Reviewed Nov. 27, 2011

"Best "Barley Soup" ever!

I used chicken in place of turkey(none O/H), lovely large potful Good to freeze too. It will be new favorite soup!"

Reviewed Oct. 17, 2011

"good soup i leave out the allspice"

Reviewed Sep. 21, 2010

"This soup is delicious and perfect for a cool fall day. My husband said it was the best soup he had ever tasted! I will definitely make it again!"

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