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Barley Turkey Soup

Total Time

Prep: 15 min. Cook: 30 min.


9 servings

Instead of using chicken broth, I frequently make homemade stock using the leftover holiday turkey. A steaming bowl of this turkey barley soup takes the chill out of winter. —Mrs. Warrens Constans, Fruitland, Idaho


  • 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.

Nutrition Facts

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

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