Barley Turkey Soup Recipe
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Barley Turkey Soup Recipe

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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.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 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

Nutritional Facts

1 cup: 160 calories, 2g fat (1g saturated fat), 24mg cholesterol, 939mg sodium, 22g carbohydrate (3g sugars, 5g fiber), 14g protein.


  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.
Originally published as Barley Turkey Soup in Holiday & Celebrations Cookbook 2003 , p104

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ILucy User ID: 6359234 101809
Reviewed Nov. 30, 2011


ILucy User ID: 6359234 64033
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!"

rudylenak User ID: 3071215 207279
Reviewed Oct. 17, 2011

"good soup i leave out the allspice"

kimberlymmeyer User ID: 3148843 63936
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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