Turkey & Barley Soup

Turkey & Barley Soup
Source: The Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston.

Don't toss the extra turkey after a holiday meal. The leftovers make a great addition to this hearty, broth-based soup.

Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.

This recipe featured in:

Diabetes Forecast Magazine

  • 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



  • olive oil
    1 tbsp
  • medium onion (peeled and diced)
  • medium carrots (diced (about 1 1/2 cups))
  • stalks celery (diced)
  • 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


  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.