Turkey Barley Soup

Serves: 4

If you’re looking for a no-fuss recipe that can easily use up leftovers, this one is for you. Don’t let your leftover turkey meat go to waste—instead turn it into a fabulous soup with vegetables and barley. If you don’t have turkey left over, chicken is also a great option here. The barley in this soup balances out the celery and carrot well, while the parsley gives this soup a lovely fresh flavor. You can make this dish on the stovetop or in a slow cooker, so there is minimal effort required. Using the slow cooker makes this a great “set it and forget it” dinner: you can put your soup on to cook in the morning, walk out the door and come home to an aroma-filled kitchen that will smell absolutely delicious!



8 cups chicken stock
1½ cups diced cooked turkey breast
1 cup pearl barley
1 onion, chopped
2 stalks celery, chopped
3 carrots, sliced
1 bay leaf
1 tsp. dry thyme
¼ tsp. dried marjoram
¼ tsp. ground black pepper
2 tbsp. chopped fresh parsley
salt and pepper, to taste



1. Combine all the ingredients in a large soup pot over medium heat or in a slow cooker.
2. Cook in the slow cooker on low for 6 hours, or simmer on the stove covered for 1 hour, until the carrots are tender and the barley is soft.
3. Ladle the soup into four serving bowls, season with salt and pepper, to taste, and serve with warm crusty bread if desired.



Calories 294kcal
Total Carbohydrates 51g
Protein 19g
Total Fat 3g
Saturated Fat 0.4g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.3g
Trans Fat 0.3g
Cholesterol 32mg
Sodium 81mg
Potassium 632mg
Dietary Fiber 10g
Sugars 5g
Vitamin A 172% Daily Value
Vitamin C 11% Daily Value
Calcium 6% Daily Value
Iron 14% Daily Value


This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here

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