Turkey Barley Soup
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 3tablespoons unsalted butter or extra-virgin olive oil
- 2medium carrots, peeled and sliced into ½-inch coins
- 2celery stalks, thinly sliced
- 1medium yellow onion, finely diced
- 3garlic cloves, minced or finely grated
- 2teaspoons finely chopped fresh sage leaves
- 2teaspoons fine salt, plus more as needed
- ½teaspoon freshly ground black pepper, plus more as needed
- ¼teaspoon freshly grated nutmeg
- Pinch of cayenne
- 4thyme sprigs
- 4parsley sprigs, plus 1 cup coarsely chopped parsley leaves and tender stems, plus more for garnish
- 1bay leaf
- 2quarts turkey or chicken stock, preferably homemade
- ¾cup pearled barley
- 2 to 3cups shredded or chopped leftover turkey
- 1lemon, halved
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
372 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 24 grams protein; 1144 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large soup pot over medium-high, melt butter, or heat the oil until shimmering. Add carrot, celery and onion, and cook, stirring occasionally, until lightly browned at the edges, 7 to 10 minutes. Stir in garlic and sage, and sauté for a minute, until fragrant. Stir in salt, pepper, nutmeg and cayenne.
- Step 2
Tie the thyme and parsley sprigs and the bay leaf together with a piece of kitchen twine to make a bouquet garni and add to the pot (or just throw the herbs directly into the pot; you’ll just have to fish them out later).
- Step 3
Add stock and barley and bring to a boil. Reduce to a simmer and cook until barley is almost done, about 30 minutes. Add turkey and cook until barley is tender, about 10 to 15 minutes longer.
- Step 4
Remove from heat and remove the bouquet garni or herbs. Squeeze the juice from half a lemon into the soup, and stir in chopped parsley. Taste and add more salt, pepper and lemon juice, if you like. Cut the remaining lemon half into wedges. Garnish soup with more parsley, and serve with lemon wedges.
Private Notes
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Cooking Notes
Ellen
I have found it's always better to cook the starch in soup (other than potatoes) on the side in a separate pot and then add to soup when done. Barley is delicious but it's like a sponge with liquids, and you'll find it will absorb all of your broth. It happened to me so many times, I said no more. Rice, barley or any grain, noodles, pasta, all of it, cook on the side and then add in.
J.
I made this today with the “practice turkey” I made last night. Very nice, straightforward recipe with some traditional turkey herb flavoring. Barely is nice, and the lemon and parsley makes things pretty fresh. The nutmeg was an interesting addition.
CJ Wang
Yes, barley...!
Claudia
Wow, what a delicious way to use my leftover turkey stock and turkey! Thank you! I made one addition, which I do with many soups. When you start cooking the broth, toss in a parmigiano reggiano rind for even more flavor.
Caro
I agree with Ellen, cook the barley separately. I suggest however cooking it in bouillon or stock, not water, so the barley has the flavour of the soup.
Hillaryn
Added leftover braised turkey breast along with the very flavorful braising liquid. Really tasty. For herbs, I wrap them in #2 coffee filter. Easy to fish out at the end.
Jennie
Loved this soup! The nutmeg, lemon, and pinch of cayenne are nice additions. I didn't have any barley, but had some farro in the pantry. The farro cooked a bit more quickly than the barley, but it has the same nice chew. Great use of turkey leftovers!
Lee
DH is Designated Hitter???
Karen
Made today with the “carcass stock” from the Thanksgiving turkey, which made the flavors incredible. Used farro instead of barley, which I also always cook separately, and added extra carrots.
Jo Ann
I used turkey stock that I made in my crockpot from the turkey carcass, carrots, onions, and whatever veggie leftovers I had from Thanksgiving. That turned out great! I made this recipe as per the directions, except I added mushrooms and kale because I had some on hand. Once the soup with barley added came to a boil, I turned the heat to simmer and covered my Dutch oven. The barley cooked and because the pot was covered, not so much of the liquid was lost. So it was still a soup, not stew.
Judith Leblanc
Husband just said this was the best soup I’ve ever made. The lemon and cayenne the best.
pammap
We've made this variation of turkey soup for several years when my DH thought to add our homemade kimchi to a bowl.... perfect!
Karen
I added 8oz sliced mushrooms sauted after the garlic & sage. Delicious!
Bodhismom
I didn't roast a turkey this year so I didn't have turkey stock or turkey meat. I also didn't have any barley. I still made the soup and used store bought chicken broth. Added a parmesan rind, cooked orzo separately, and poached 4 eggs in a separate pot. To serve, added 1/4 c cooked orzo to each bowl, and slipped a poached egg into each serving. Turned out great. Next time will roast a chicken and will make stock and use the chicken meat. But this improvised version was delicious.
Carolyn
Outstanding soup. Added mushrooms but that’s all I changed. This will be my new go-to for leftover thanksgiving turkey.
Annie
Some are recommending cooking barley separately. Instead of, just add extra stock. Saves time & makes the barley more flavorful. This soup is fantastic. Ideal comfort food.
Sarah Burnley
Im from Ireland. ( soup capital of the world ). Love this recipe. I tweked it a little. Some chopped cabbage and rutabaga Cooked the barley in the soup. Absorbs flavour. ! My mam would approve. 💚
kf
This stew was very good. I made the mistake of using frozen chopped spinach (it’s what I had) and it made the dish look sludgy and a bit unappetizing but the taste was still great. If presentation is important, stick with fresh baby spinach.
Laurel K
I had chicken carcasses and chicken meat leftovers in my freezer after Thanksgiving. This soup recipe matched the available ingredients in my vegetable bins and pantry. The addition of the lemon juice and the cup of chopped parsley leaves and stems gives it a fresher flavor. The barley is chewier than rice or noodles so this holds up better in the freezer. Don't skimp on the garlic or fresh sage leaves.
Monique Brooks
Excellent soup! Used leftover smoked turkey from the freezer, since that’s what I had on hand, and roasted garlic instead of fresh. I forgot to add the lemon and parsley at the end, but honestly I wouldn’t change a thing!
paul
The soup was super easy to prepare. I used dried herbs instead of fresh and they worked fine. The dash of cayenne pepper was a nice touch as I liked the subtle bite. I also cooked the barley separately and added it to the soup at the end. I’ll make this again.
Bernice Glenn
This recipe presupposes using the carcass of your Thanksgiving turkey. For turkey soup any time I cook a turkey drumstick or thigh first -- I saute a combination of chopped onion, leeks, carrots, and celery in vegetable oil, and then add the turkey part to brown a little in the mix. Add water and cook the turkey until almost tender. Then remove it from the pot and trim it of all the meat to chop or shred. Add the turkey shreds to the soup pot with the vegetables as per the recipe.
Karen
Missed that the recipe list included 1/2 lemon (I had added 2+ T lemon juice). Also added about 1/3 C cooked pork sausage that was on hand. Used pasta instead of barley in the amount listed on the pasta package (1 pasta nest per person) which was an error, too much pasta! READ THE NOTE FROM ELLEN, one year ago from 12/2023: always better to cook the starch on the side (excepting potatoes). True! Also prevents too much pasta etc per serving Better the second day.
Terry
I’m not sure why todays chefs insist on hot spices on everything. I worked all day on this. I made my own broth. I followed the recipe exactly but the lovely gentle flavor was ruined by just one tiny pinch of cayenne. Really? Threw it out. Even after trying every trick to lower the heat. Turkey, like fish is gentle. I should have known! If spicy foods bother you? Leave the cayenne out. I’ll be very glad when this Chevy food fad goes the way of painting interiors grey.
Carol S
Second time I almost doubled the quantity of vegetables. More turkey too. Same broth
CT
Wonderful recipe. I used farro, worked out great.
Nina
I made this the day after Thanksgiving. I felt like a crazy person, cooking again so soon, but this soup made the two days of cooking worth it. I used my turkey stock and cooked the barley separately in a stock and water mix as others have suggested. The addition of sage seemed inspired--I have never used sage in a soup! I texted my daughter (who I had given nearly all the leftovers) to gloat that I got the best part of the Thanksgiving leftovers by far!
Drew Lemur
Instead of cooking the barley all the way, I simply soaked it in hot water while prepping & cooking the veggies.
Madeleine
As was recommended, I cooked the barley separately. Then, since I am not a fan of celery in soup, and I really like leeks and peas, I subbed out the onion and celery for a leek and peas. It came out great!
Marla
This is a very good, tasty soup! Made it yesterday. It’s even better the next day in the morning for a healthy breakfast. All I added was a splash of vinegar to my bowl before eating!
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