Turkey and Barley Soup


Turkey and Barley Soup



Serves 5-6

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 1/2 fennel bulb, chopped
  • 7 C homemade turkey stock (chicken stock will work too)
  • 3/4 C uncooked pearl barley
  • 1 lb cooked turkey, shredded or cubed
  • Sea salt
  • Black pepper
  • 3 tbsp Italian parsley


Place the onion, carrot, celery, fennel, and olive oil in a medium pot over medium heat. Season with sea salt and black pepper and cook until the onions are translucent and the veggies begin to soften a bit, around 8 minutes.

Add the barley and stock. Bring to a boil, then reduce heat to a simmer. Cook for 30 minutes. Then, add the turkey and cook for another 20 minutes. Add the fresh parsley. Taste and season with sea salt and black pepper. 

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