Crockpot Turkey and Barley Soup
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.
Equipment
- Slow Cooker (Crockpot)
- Chef’s knife
- Cutting board
- Measuring Cups & Spoons
- Wooden Spoon or Silicone Spatula
- Ladle
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
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.
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.
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.
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.
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.
Notes
Nutritional Value (per serving)
- Calories: 210–230 kcal
- Protein: 18–20 g
- Carbohydrates: 22–24 g
- Fiber: 4–5 g
- Fat: 6–7 g
- Sodium: 550–650 mg