Crockpot Turkey and Barley Soup

As the air turns crisp and the leaves start painting the ground in shades of amber and gold, I find myself craving meals that feel like a warm hug from the inside out. One dish that hits that comfort spot perfectly is crockpot turkey and barley soup. It’s hearty, nourishing, and packed with flavors that make your kitchen smell like fall in every corner. And the best part? Your slow cooker does most of the work, leaving you free to sip coffee, read a book, or simply enjoy the cozy vibes.

This fall crockpot recipe brings together tender turkey, wholesome barley, and a mix of colorful vegetables, creating a bowl that’s both filling and satisfying. The barley adds a subtle nuttiness and texture that makes the soup feel substantial without being heavy. I love how it soaks up the savory broth, giving each spoonful a comforting bite that warms you from your toes up.

What I adore about this turkey soup recipe is its versatility. Whether you’re using leftover roast turkey or turkey breast from the store, this soup adapts beautifully. You can pile in your favorite vegetables—carrots, celery, onions, maybe even a handful of greens at the end—and it all melds together in the slow cooker for a few hours. The result is a rich, flavorful turkey-barley vegetable soup recipe that tastes like it’s been simmering all day, even if you only started it that morning.

And let’s be honest, slow cooker meals like this one are perfect for fall. The weather might be nudging you toward blankets and cozy sweaters, but this slow cooker turkey barley soup ensures you don’t have to sacrifice flavor or effort. It’s the kind of soup that makes you excited for leftovers the next day and has your whole family asking for seconds. Every spoonful feels like a little celebration of the season’s best flavors.

Why You’ll Love It

• Super comforting with minimal effort: Let your slow cooker do all the work while you relax. The soup practically cooks itself, leaving you with a warm, hearty meal at the end of the day.
• Perfectly balanced flavors: The tender turkey, nutty barley, and savory broth blend with fresh vegetables for a soup that’s rich, satisfying, and full of depth in every bite.
• Great for leftovers: This turkey-barley vegetable soup recipe tastes even better the next day as the flavors meld together. Bonus: it freezes beautifully, making it ideal for meal prep.
• Nutritious and filling: Packed with lean protein, fiber-rich barley, and a rainbow of vegetables, it’s a wholesome option that keeps you full and energized, without feeling heavy.
• Versatile for any season: While it’s a fall favorite, this soup is adaptable enough to enjoy year-round. Switch up the vegetables or add herbs to make it your own signature slow cooker turkey barley soup.

Ingredients

For the Soup Base:

• 1 lb cooked turkey, shredded or diced
• 1 cup pearl barley
• 3 medium carrots, diced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 cups low-sodium chicken or turkey broth
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• 2 tablespoons olive oil

Optional Add-Ins:

• 1 cup chopped kale or spinach
• 1 teaspoon smoked paprika for a subtle depth
• 1 tablespoon lemon juice for brightness

Ingredient Notes

• I always use pearl barley for this soup—it gives the perfect chewy texture and soaks up the broth beautifully.
• Don’t skip the bay leaves! They add that cozy, herbaceous flavor that makes this a classic turkey-barley soup.
• Cooked turkey works best—leftovers are perfect here. I often use roasted turkey from the weekend—it makes the soup taste richer.
• For extra depth, I like adding a dash of smoked paprika. It’s subtle but makes every spoonful feel a little more special.
• A squeeze of lemon juice at the end brightens the flavors and balances all the savory goodness.

Kitchen Equipment Needed

• Slow cooker / Crockpot: The star of this recipe—slowly cooks everything to perfection. I love my 6-quart Crock-Pot for this.
• Chef’s knife: For chopping vegetables and turkey—sharp blades make life so much easier.
• Cutting board: Protects your counters and gives you a safe space to prep. I always keep a large wooden one handy.
• Measuring cups & spoons: For precise ingredients—especially important with barley and broth.
• Wooden spoon or silicone spatula: For stirring everything together without scratching your slow cooker.
• Ladle: Perfect for serving cozy bowls of soup.

Instructions

Step 1: Prep Your Ingredients

• Dice the carrots, celery, and onion into small, even pieces so they cook evenly.
• Mince the garlic cloves finely to release maximum flavor.
• Shred or dice your cooked turkey into bite-sized pieces.

Pro tip: I like to prep all my vegetables and turkey in advance and keep them in a bowl—it makes adding them to the slow cooker super smooth.

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Step 2: Sauté the Aromatics (Optional but Recommended)

• Heat 2 tablespoons of olive oil in a skillet over medium heat.
• Add the chopped onions, carrots, and celery. Sauté for 4–5 minutes until slightly softened.
• Stir in the minced garlic and cook for 30 seconds until fragrant.

Pro tip: Sautéing the vegetables first really boosts the flavor of your turkey-barley vegetable soup recipe.

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Step 3: Add Ingredients to the Slow Cooker

• Transfer the sautéed vegetables to your slow cooker.
• Add the shredded turkey, pearl barley, chicken or turkey broth, and water.
• Sprinkle in the thyme, rosemary, bay leaves, salt, and pepper.
• Stir everything gently to combine.

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Step 4: Cook the Soup

• Cover the slow cooker with the lid.
• Cook on low for 6–7 hours or high for 3–4 hours, until the barley is tender and the vegetables are cooked through.
• About 30 minutes before serving, stir in optional kale or spinach if using.

Pro tip: Keep the lid on as much as possible to retain heat and moisture—removing it too often can extend the cooking time.

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Step 5: Finish and Serve

• Remove the bay leaves from the soup.
• Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice for brightness.
• Ladle into bowls and serve warm.

Pro tip: Leftovers taste even better the next day as the flavors have more time to meld together.

Tips and Tricks for Success

• Use leftover turkey: It’s a great way to reduce waste and adds deep flavor to the soup.
• Don’t skip sautéing: Softening the vegetables first makes a noticeable difference in taste.
• Keep an eye on the barley: Depending on the brand, cooking times can vary slightly. Check it towards the end to ensure it’s tender but not mushy.
• Layer flavors: Add fresh herbs at the end for brightness, especially parsley or a squeeze of lemon juice.
• Make ahead: This soup freezes beautifully—portion it into containers for quick, cozy meals later.

Ingredient Substitutions and Variations

• Barley: If you don’t have pearl barley, use farro or brown rice instead—they’ll give a similar hearty texture.
• Turkey: Chicken works just as well if you don’t have turkey on hand.
• Vegetables: Swap in parsnips, turnips, or sweet potatoes for a seasonal twist.
• Broth: Vegetable broth works fine for a lighter, meat-free flavor.
• Herbs & spices: Add a pinch of smoked paprika, thyme, or even a bay leaf mix to customize the flavor to your liking.

Serving Suggestions

• I love serving this slow cooker turkey barley soup with warm, crusty bread—it’s perfect for dipping and soaking up the flavorful broth.
• Pair it with a fresh green salad tossed in a light vinaigrette to add a crisp, refreshing contrast to the hearty soup.
• Top each bowl with a sprinkle of grated Parmesan or a dollop of Greek yogurt for extra creaminess and flavor.
• Serve alongside roasted vegetables for a wholesome, cozy meal that feels like fall in every bite.
• For a lighter lunch, enjoy it with whole-grain crackers or a slice of toasted sourdough—it’s simple and satisfying.

Storage and Reheating Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions for up to 3 months—perfect for meal prep or busy weekdays.
• Reheating on the stove: Warm in a pot over medium heat, stirring occasionally until heated through.
• Microwave: Heat in a microwave-safe bowl for 2–3 minutes, stirring halfway, until steaming hot.
• Add extra liquid if needed: Barley absorbs a lot of broth, so stir in a splash of water or broth when reheating to keep it nice and soupy.

Frequently Asked Questions

Can I use leftover turkey for this soup?

Absolutely! Leftover roasted or baked turkey works perfectly and adds rich flavor without extra cooking time.

Can I make this soup on the stovetop instead of a slow cooker?

Yes! Simply simmer all ingredients in a large pot over medium-low heat for about 45–60 minutes, until the barley and vegetables are tender.

Can I use quick-cooking barley?

You can, but adjust the cooking time. Quick-cooking barley will need less time, so check it about halfway through to avoid overcooking.

Is this soup freezer-friendly?

Definitely! Portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Can I add other vegetables?

Yes! Feel free to add parsnips, zucchini, or spinach. Just add leafy greens at the very end to prevent overcooking.

How do I make it more flavorful?

Try sautéing the vegetables first, adding a splash of lemon juice at the end, or topping with fresh herbs for a flavor boost.

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Did you try this slow cooker turkey barley soup? Let me know in the comments how it turned out—I love hearing your twists on this cozy fall favorite!