Turkey & Barley Soup

-
- Prep time
- 15 min
-
- Cook time
- 25 min
-
- Servings
- 5 Servings
-
- Serving size
-
2 cups
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
Directions
-
Add the olive oil to a soup pot over medium-high heat.
-
Add the onion, carrots, celery, and mushrooms to the pot. Sauté for 8 to 10 minutes, or until the onions start to turn clear.
-
Add the barley, broth, and water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
-
Add the turkey. Season with the salt and pepper. Cook until the turkey is heated, then serve.
Reviews
Write a Review-
I used a store bought roasted chicken instead of turkey, AND 6 cups of broth instead of broth/water as per above. The soup turned out amazing. Will definitely make again!
-
I used frozen grilled chicken in place of the turkey and cooked the soup in my Instant pot instead of the stovetop. First, I sauteed the veggies for 5 to 8 minutes added the remaining ingredients, put the lid on, turn the valve to sealing, and select manual for 5 minutes. It will take about 10 minutes for the instant pot to come to pressure. This soup was so good!!!