How to Make Turkey & Barley Soup
This soup is a great way to use up leftover Thanskgiving turkey, or you could use cooked chicken or other cooked protein. It’s quick an easy to make, and makes enough to feed a crowd (or have plenty of leftovers for meal prepping)! Barley provides a nutty flavor and chewy texture, but you could use another grain like brown rice or quinoa.
15 min prep time
25 min cook time
5servings
2 cups
Print Recipe >
Step-By-Step Instructions:
- Add the olive oil to a soup pot over medium-high heat.
- Add the onion, carrots, celery, and mushrooms to the pot. Sauté for 8 to 10 minutes, or until the onions start to turn clear.
- Add the barley, broth, and water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the turkey. Season with the salt and pepper. Cook until the turkey is heated, then serve.
Nutrition facts
5 Servings
-
Serving Size
2 cups
-
Amount per serving
Calories
220
- % Daily value*
-
Total Fat
4.5g
6%-
Saturated Fat
0.8g
4%
-
Saturated Fat
-
Cholesterol
45mg
15% -
Sodium
440mg
19% -
Total Carbohydrate
21g
8%-
Dietary Fiber
4g
14% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
25g
-
Potassium
720mg
15%
Ingredients
olive oil
1 tbsp
medium onion (peeled and diced)
1
medium carrots (diced (about 1 1/2 cups))
2
stalks celery (diced)
2
sliced mushrooms
8 oz
quick cooking barley
1/2 cup
fat-free low-sodium chicken broth
4 cups
water
2 cups
cooked turket breast (shredded or diced)
2 cups (about 10 oz)
salt
1/2 tsp
ground black pepper
1/2 tsp