Turkey & Barley Soup

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