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.
Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.
This recipe featured in:
-
- Prep time
- 15 min
-
- Cook time
- 25 min
-
- Servings
- 5 Servings
-
- Serving size
-
2 cups
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
Recommended for You
-
Garlic Mashed Potato Soup
15 min30 min4 -
Cheddar Cheese and Broccoli Soup
20 min15 min5 -
Ginger Honeydew Soup
5 min1 hr4
Directions
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.