Turkey Barley Soup

This delicious Turkey Barley Soup is prepared using homemade turkey stock from your Thanksgiving turkey, packed with wholesome barley and vegetables.

Now, what do you do with that Super Simple Turkey Stock? Make a super simple soup! If you love chicken noodle soup, then you are going to enjoy this.

The turkey replaces the chicken, and the barley stands in for the noodles. A simple mireproix of onions, celery and carrots boosts the flavor of the soup base.

To add a bit of body and brightness to the soup, I make a slurry of lemon juice and cornstarch. It is comforting and delicious!

Turkey Barley Soup

By Nicole Prep: 10 minsCook: 50 minsTotal: 1 hr Servings: 6 This light soup filled with barley and vegetables is the perfect place for your leftover Thanksgiving turkey!

Ingredients 

• 2 tablespoons turkey fat or unsalted butter
• 1 medium yellow onion, chopped fine
• 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes, optional
• 2 medium garlic cloves, minced
• 2 celery stalks, cut into ¼ inch pieces
• 2 medium carrots, peeled and cut into ¼ inch pieces
• 1 recipe, about 8 cups Simple Turkey Stock
• 1 bay leaf
• ¾ cup pearl barley
• 2 cups shredded turkey
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons chopped fresh flat-leaf parsley
• kosher salt and freshly ground black pepper to taste

Instructions 

1. Heat fat or butter in a large stock pot over medium heat until shimmering. Add onion, thyme, and pepper flakes (if using) and cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add stock, barley, and bay leaf; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer, partially covered, for 15 minutes.
2. Add celery and carrots and simmer, partially covered, until vegetables start to soften, about 15 minutes
3. Add turkey and cook until barley and vegetables are tender, about 10 minutes more.
4. Meanwhile, in a small bowl, whisk together lemon juice and cornstarch.
5. Bring the soup to a boil and add the cornstarch slurry and cook until slightly thickened. Remove from the heat, add the parsley, and season with salt and pepper. Enjoy!

Nutrition

Calories: 256kcal, Carbohydrates: 29g, Protein: 17g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.05g, Cholesterol: 55mg, Sodium: 220mg, Potassium: 436mg, Fiber: 6g, Sugar: 4g, Vitamin A: 3699IU, Vitamin C: 12mg, Calcium: 54mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.