Turkey and Barley Soup

Fall has a way of making the kitchen feel cozier, doesn’t it? There’s something about the crisp air outside and the warm, comforting aromas inside that makes you want to linger over a big bowl of soup. One of my absolute favorite fall soup recipes is this turkey and barley soup—it’s hearty, wholesome, and just perfect for those afternoons when you want something nourishing but not fussy.

I first made this turkey-barley vegetable soup recipe last autumn after a big family dinner. I had some leftover roasted turkey and a handful of vegetables sitting in the fridge, and I wanted something more substantial than a simple reheated plate of leftovers. That’s when this soup was born. It’s a bit like a hug in a bowl: the tender turkey, soft barley, and vibrant vegetables all simmer together in a rich, flavorful turkey broth that fills the kitchen with warmth.

What I love about this turkey soup recipe is how versatile it is. You can toss in whatever vegetables you have on hand—carrots, celery, parsnips, even a bit of kale. The barley adds a chewy texture that makes it feel substantial enough to serve as a full meal, but the broth keeps it light and soothing. It’s one of those recipes that feels like it was made to be enjoyed slowly, maybe with a slice of crusty bread on the side and a steaming mug of tea.

Another reason I adore this barley soup is how simple it is to make. Unlike some complicated fall soup recipes that require hours of preparation, this one mostly simmers itself while you go about your day. And because it uses leftover turkey or a roasted bird, it’s an excellent way to transform your dinner leftovers into a new, exciting meal. By the time it’s ready, your house smells amazing, and you have a rich, satisfying bowl of soup that’s perfect for fall evenings.

Why You’ll Love It

• Hearty but not heavy – The combination of tender turkey and chewy barley gives you that satisfying, full feeling without leaving you overly stuffed. It’s perfect for lunch or dinner on a crisp fall day.
• Transforms leftovers magically – Got leftover turkey from a holiday or family meal? This turkey-barley vegetable soup recipe turns it into a completely new dish that feels fresh and comforting.
• A rainbow of vegetables in every bite – From carrots and celery to onions and herbs, each spoonful is full of flavor and nutrients. You can even swap in seasonal veggies, making this soup endlessly adaptable.
• Rich, flavorful turkey broth – The base of this soup is a homemade or store-bought turkey broth, simmered to perfection. It’s warm, savory, and deeply satisfying, making each bite feel like a hug.
• Freezer-friendly and easy to reheat – This turkey soup recipe makes a generous batch, so you can store portions for busy weeknights or when you want a quick comfort meal without starting from scratch.

Ingredients

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup pearl barley
• 4 cups cooked turkey, shredded or chopped
• 8 cups turkey broth (homemade or store-bought)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and black pepper, to taste
• 2 cups chopped kale or spinach (optional, for added greens)

For Garnish (Optional):

• Fresh parsley, chopped
• A squeeze of lemon juice

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Ingredient Notes

• I always use good-quality turkey broth—it really makes the flavor rich and comforting.
• Don’t skip the barley! It gives the soup that perfect chewy texture and makes it hearty.
• Garlic adds depth; I like using fresh cloves over pre-minced—it’s worth the tiny bit of extra effort.
• Herbs like thyme and rosemary are my go-to for turkey soup recipes. They pair beautifully with both turkey and vegetables.
• Adding greens at the end is optional, but it brightens the soup and boosts the nutrition.

Kitchen Equipment Needed

• Large stockpot or Dutch oven – For simmering all the ingredients together; I love my 6-quart Dutch oven for even heating.
• Chef’s knife – Essential for chopping vegetables and shredding turkey; a sharp one makes prep effortless.
• Cutting board – Preferably a sturdy wooden or bamboo board; mine has lasted years!
• Wooden spoon or silicone spatula – For stirring the soup without scratching your pot.
• Measuring cups and spoons – To keep the broth, barley, and seasonings just right.
• Ladle – Perfect for serving and tasting as you go.

Instructions

1. Prepare Your Vegetables

• Peel and chop the carrots into small, even pieces so they cook evenly.
• Dice the onion and celery into similar-sized pieces for balanced flavor in every bite.
• Mince the garlic cloves finely.
  Pro Tip: Keeping your vegetables roughly the same size helps the soup cook evenly and look beautiful in the bowl.

2. Sauté the Aromatics

• Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat.
• Add the onions, carrots, and celery. Cook for about 5–7 minutes until they start to soften.
• Stir in the garlic and cook for another 30 seconds, just until fragrant.
  Pro Tip: Don’t let the garlic brown—it can turn bitter. Stir constantly once you add it.

3. Toast the Barley

• Add 1 cup of pearl barley to the pot and stir it into the vegetables for 1–2 minutes.
• This step gives the barley a nutty flavor that deepens the overall soup.

4. Add the Broth and Turkey

• Pour in 8 cups of turkey broth and stir to combine.
• Add the shredded or chopped turkey along with thyme, rosemary, and bay leaves.
• Bring the mixture to a gentle boil, then reduce heat to low and simmer.
  Pro Tip: Skim any foam that rises to the top for a clearer, cleaner-tasting broth.

5. Simmer Until Tender

• Let the soup simmer gently for 30–40 minutes, or until the barley is tender and chewy.
• Stir occasionally to prevent sticking at the bottom of the pot.
• Add salt and black pepper to taste toward the end of cooking.

6. Add Greens and Final Touches

• If using kale or spinach, stir it in during the last 5 minutes of simmering.
• Remove the bay leaves before serving.
• Taste one last time and adjust seasonings if needed.

7. Serve and Garnish

• Ladle the soup into bowls.
• Sprinkle with fresh parsley and a squeeze of lemon juice if desired.
  Pro Tip: A little lemon juice brightens the flavors and makes the soup feel extra fresh.

Tips and Tricks for Success

• Use leftover turkey – This soup is a perfect way to make the most of holiday or roasted turkey leftovers.
• Simmer gently – Keep the heat low to prevent the barley from sticking and ensure a rich, clear broth.
• Taste as you go – Adjust salt, pepper, and herbs throughout cooking for the best flavor.
• Prep ahead – Chop vegetables and shred turkey in advance to make cooking faster.
• Freeze in portions – This soup keeps beautifully in the freezer; just thaw and reheat for a quick meal.

Ingredient Substitutions and Variations

• Barley – Swap pearl barley for steel-cut oats or farro for a different texture.
• Turkey broth – Chicken broth works fine if turkey broth isn’t available, though turkey adds a richer flavor.
• Vegetables – Switch in seasonal veggies like parsnips, turnips, or sweet potatoes for variety.
• Greens – Kale can be swapped with spinach, Swiss chard, or even collard greens.
• Herbs – Fresh thyme and rosemary can replace dried herbs; just increase quantities slightly for stronger flavor.

Serving Suggestions

• I love serving this turkey barley soup with a slice of crusty whole-grain bread—it’s perfect for soaking up the savory broth.
• Top each bowl with a sprinkle of fresh parsley and a dash of black pepper for a simple, fresh finish.
• A side of roasted root vegetables pairs beautifully, adding a sweet contrast to the hearty soup.
• For a cozy dinner, serve with a small green salad dressed lightly with lemon vinaigrette—it balances the richness perfectly.
• Add a swirl of plain Greek yogurt or sour cream on top for extra creaminess and warmth.

Storage and Reheating Instructions

• Refrigerate – Store in an airtight container for up to 4 days.
• Freeze – Portion into freezer-safe containers; lasts up to 3 months.
• Reheat on stove – Warm gently over medium-low heat, stirring occasionally until heated through.
• Reheat in microwave – Place in a microwave-safe bowl, cover loosely, and heat in 1–2 minute intervals, stirring in between.
• Add extra liquid if needed – Soup thickens in the fridge or freezer; stir in a splash of broth or water while reheating.

Frequently Asked Questions

Can I use leftover turkey for this soup?

Absolutely! Leftover roasted turkey works perfectly and adds great flavor. Just shred or chop it before adding to the soup.

Can I make this soup vegetarian?

Yes! Swap the turkey broth for vegetable broth and omit the turkey. Add extra beans or lentils for protein and heartiness.

How long does the soup keep in the fridge?

Stored in an airtight container, it lasts up to 4 days. It’s perfect for meal prep or cozy lunches.

Can I freeze turkey barley soup?

Definitely! Portion it into freezer-safe containers, and it will keep for up to 3 months. Reheat gently on the stove or in the microwave.

Can I use quick-cooking barley instead of pearl barley?

Yes, but reduce the simmering time to avoid overcooked, mushy barley. Keep an eye on it and taste for doneness.

Can I add other vegetables?

Of course! Carrots, parsnips, celery, sweet potatoes, or even greens like spinach or Swiss chard work beautifully.

Did you try this recipe? Let me know in the comments how it turned out!