Turkey and Barley Soup

Michelle Antonacci


This soup is SO good, hearty and soul comforting

★★★★★ 2 votes


large carrots, sliced into chunky
medium red potatos , quartered and sliced into chunks
onion roughly chopped
celery stalks, sliced chunky
1 c
pearl barley, uncooked
2 Tbsp
herbes de provence
salt and pepper to taste
10 c
turkey broth/stock
3 c
cooked turkey, pulled into chunks

How to Make Turkey and Barley Soup


  • 1I made my turkey stock from scratch but you can use store bought if you want. Put your broth in a pot and turn on medium to warm it.
  • 2Chop all of your veggies, I always chop mine in medium sized chunks. Add your veggies carefully to the warm broth, add your herbes de provence and salt and pepper to taste, bring this to a simmer, for about 5 minutes, then add the pearl barley and simmer on low for about an hour, stirring occasionally, or until the barley is tender and soup thickens up a bit. I add the turkey the last 5 minutes so it doesnt break up. If the broth gets too thick, especially if you have leftovers the next day, you can add a little more broth or some water.
    I actually like this soup better the next day.

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About Turkey and Barley Soup

Course/Dish: Turkey, Turkey Soups
Other Tags: Quick & Easy, Healthy