Turkey and Barley 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.
Equipment
- Large stockpot or Dutch oven
- Chef’s knife
- Cutting board
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Ladle
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value (per serving):
- Calories: 280–320
- Protein: 22–25g
- Carbohydrates: 35–38g
- Dietary Fiber: 6–7g
- Fat: 7–9g
- Saturated Fat: 1–2g
- Sodium: 600–700mg
- Cholesterol: 40–50mg