Turkey & Barley Soup

Turkey & Barley Soup
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston.
Summary
This soup is a great way to use up leftover Thanskgiving turkey, or you could use cooked chicken or other cooked protein. It's quick an easy to make, and makes enough to feed a crowd (or have plenty of leftovers for meal prepping)! Barley provides a nutty flavor and chewy texture, but you could use another grain like brown rice or quinoa.
  • Prep time
    15 min
  • Cook time
    25 min
  • Servings
    5 Servings
  • Serving size
    2 cups
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    2 cups
  • Amount per serving Calories 220

  • Total Fat 4.5g
    • Saturated Fat 1g
  • Cholesterol 45mg
  • Sodium 440mg
  • Total Carbohydrate 21g
    • Dietary Fiber 4g
    • Total Sugars 5g
  • Protein 25g
  • Potassium 720mg
  • Phosphorus 280mg

Choices/Exchanges: 1 Starch, 1 Nonstarchy vegetable, 3 Lean protein

Ingredients

Ingredients

  • olive oil
    1 tbsp
  • medium onion (peeled and diced)
    1
  • medium carrots (diced (about 1 1/2 cups))
    2
  • stalks celery (diced)
    2
  • sliced mushrooms
    8 oz
  • quick cooking barley
    1/2 cup
  • fat-free low-sodium chicken broth
    4 cups
  • water
    2 cups
  • cooked turket breast (shredded or diced)
    2 cups (about 10 oz)
  • salt
    1/2 tsp
  • ground black pepper
    1/2 tsp
Directions

Directions

  1. Add the olive oil to a soup pot over medium-high heat.

  2. Add the onion, carrots, celery, and mushrooms to the pot. Sauté for 8 to 10 minutes, or until the onions start to turn clear.

  3. Add the barley, broth, and water. Bring to a boil, then reduce the heat and simmer for 15 minutes.

  4. Add the turkey. Season with the salt and pepper. Cook until the turkey is heated, then serve.

Reviews
  • Recommended

    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!

  • Recommended

    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!!!