Go Back
–+ servings
Turkey and Vegetable Barley Soup

Hearty Turkey and Vegetable Barley Soup for Cozy Nights

A comforting Turkey and Vegetable Barley Soup, perfect for using holiday leftovers and packed with nutrients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons canola oil or olive oil
  • 5 medium carrots, chopped reduce to 2-3 for a lighter flavor
  • 1 medium onion, chopped or shallots for a milder taste
  • 6 cups reduced-sodium chicken broth can use homemade or vegetable broth
For the Hearty Mix
  • 2/3 cup quick-cooking barley can use regular barley with adjusted cooking time
  • 2 cups cooked turkey breast, cubed substitute any cooked poultry or beans for vegetarian option
  • 2 cups fresh baby spinach can swap with kale or Swiss chard
  • 1/2 teaspoon pepper or other spices like Italian seasoning

Equipment

  • large saucepan

Method
 

Preparation Steps
  1. Heat the canola oil in a large saucepan over medium-high heat for about 1 minute.
  2. Add chopped carrots and onion to the hot oil. Sauté for 4-5 minutes until crisp-tender.
  3. Stir in quick-cooking barley and chicken broth, bring to a rapid boil.
  4. Reduce heat to low, cover, and simmer for 10-15 minutes until carrots and barley are tender.
  5. Stir in cubed turkey and spinach, and cook for an additional 3-5 minutes until warmed through.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 900IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in the fridge for up to 3 days or freeze for future meals. Can garnish with fresh herbs or cheese when serving.

Tried this recipe?

Let us know how it was!