Turkey Barley Soup
Turkey Barley Soup is a great way to use leftover turkey. It takes just 20 minutes to make, it's nutritious, and it's the best turkey soup ever!
Servings: 6 people
Calories: 217kcal
Cost: $5.52
Equipment
- soup ladle
- Dutch oven
- measuring cups
- cutting board
- knives
- Measuring spoons
- Liquid measuring cup
Ingredients
- 1 Tablespoon olive oil
- 1 small yellow onion chopped
- 2 large carrots chopped
- 2 large celery stalks chopped
- 2 large garlic cloves minced
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- ⅔ cup quick-cooking barley
- 2 cups leftover turkey chopped
- ¼ cup fresh parsley chopped
Instructions
- Heat oil in a large dutch oven over medium heat. Cook onion, carrots, and celery stalks for about 5 minutes or until tender.
- Add garlic and Italian seasoning and cook for 1 additional minute.
- Pour in chicken broth and add barley. Cover and cook for 15 minutes.
- Add the turkey and parsley and cook for 2 more minutes or until heated through.
- Add salt and pepper to taste. Serve.
Notes
Crockpot Instructions:
You can make this meal in the crockpot too! Start by sweating the veggies in the microwave for 5 minutes before adding them to the slow cooker. Next, add the seasonings and broth. Cook on high for 2 hours. Add the turkey, barley, and parsley and cook an additional hour before serving.
You can make this meal in the crockpot too! Start by sweating the veggies in the microwave for 5 minutes before adding them to the slow cooker. Next, add the seasonings and broth. Cook on high for 2 hours. Add the turkey, barley, and parsley and cook an additional hour before serving.
Nutrition
Serving: 1.5cup | Calories: 217kcal | Carbohydrates: 22g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 930mg | Potassium: 469mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4238IU | Vitamin C: 22mg | Calcium: 48mg | Iron: 2mg