Turkey & Barley Soup
Summary
Don't toss the extra turkey after a holiday meal. The leftovers make a great addition to this hearty, broth-based soup.
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This recipe featured in:
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- Prep time
- 15 min
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- Cook time
- 25 min
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- Servings
- 5 Servings
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- Serving size
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2 cups
Appetizers
Main Dish
Sides
Soup
Comfort Food
Appetizers
Main Dish
Sides
Soup
Comfort Food
Ingredients
Ingredients
- olive oil
- 1 tbsp
- 1 tbsp
- medium onion (peeled and diced)
- 1
- 1
- medium carrots (diced (about 1 1/2 cups))
- 2
- 2
- stalks celery (diced)
- 2
- 2
- sliced mushrooms
- 8 oz
- 227 g
- quick cooking barley
- 1/2 cup
- 1/2 cup
- fat-free low-sodium chicken broth
- 4 cups
- 4 cups
- water
- 2 cups
- 2 cups
- cooked turket breast (shredded or diced)
- 2 cups (about 10 oz)
- 2 cups (about 10 oz)
- salt
- 1/2 tsp
- 1/2 tsp
- ground black pepper
- 1/2 tsp
- 1/2 tsp
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Directions
Directions
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Add the olive oil to a soup pot over medium-high heat.
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Add the onion, carrots, celery, and mushrooms to the pot. Sauté for 8 to 10 minutes, or until the onions start to turn clear.
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Add the barley, broth, and water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
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Add the turkey. Season with the salt and pepper. Cook until the turkey is heated, then serve.