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Barley Turkey Soup

 Barley Turkey Soup
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.
9 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.