I’ve been making this turkey and barley soup recipe for years, and it never fails to become a staple in our household. It’s a hearty, comforting dish that’s perfect for any occasion – whether it’s a weeknight dinner or a special gathering.
My kids love it because it’s easy to eat and packed with nutrients. I love it because it’s so versatile – you can serve it as a main course, or add some crusty bread for a satisfying side dish.
And the best part? It’s incredibly easy to make, even on the busiest of days.
I like to start by sautéing some onions and garlic in olive oil until they’re soft and fragrant, then add in the diced turkey breast and cook until it’s browned through. Next, I add in the barley, chicken broth, and a pinch of salt and pepper, then let it simmer until the barley is tender.
The result is a rich, flavorful soup that’s full of texture and depth – just like my grandmother used to make. In fact, this recipe is so close to her original that I’ve started calling it my ‘Turkey and Barley Soup à la Grandma’.
It’s a true family heirloom, passed down through generations of cooks in my family. And now, I’m excited to share it with you.
Turkey and Barley Soup
4.9 from 1863 votes
A hearty and nourishing soup featuring tender turkey, wholesome barley, and vegetables in a savory broth. This comforting one-pot meal is perfect for using leftover turkey or creating a satisfying dinner from scratch.
1Heat olive oil in a large soup pot over medium heat until shimmering.
2Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Add the chicken broth, rinsed barley, dried thyme, and bay leaf, then increase the heat to high and bring the soup to a boil.
5Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30 to 35 minutes.
6The barley should be tender and the grains have absorbed much of the liquid, creating a thick, hearty texture.
7Remove the bay leaf and stir in the cooked turkey.
8Season with salt and black pepper to taste, then let the soup simmer uncovered for 5 more minutes to heat the turkey through.
9Ladle into bowls and garnish with fresh parsley before serving.
For a richer flavor, use homemade turkey stock if available. The soup thickens as it sits, so add extra broth when reheating if desired.
Watch Video Of How Turkey and Barley Soup Works
This turkey and barley soup recipe is always a good idea for any occasion – whether you’re feeding a crowd or just want something comforting on a chilly day. One of my favorite things about this recipe is how easily it reheats – simply let it simmer over low heat until warmed through.
And if you’re planning ahead, feel free to store any leftover soup in the fridge for up to three days or freeze it for up to two months. Reheating tips: simply reheat the soup over low heat until warmed through; if frozen, thaw overnight in the fridge before reheating.
❓ Frequently Asked Questions About Turkey and Barley Soup
What type of turkey should I use for this recipe?
You can use either boneless or bone-in turkey breast or thighs for this recipe – whatever you have on hand will work fine. If you’re using boneless turkey, just make sure to pound it down to an even thickness so that it cooks evenly.
How long does this soup take to cook?
This soup takes about 30 minutes to cook from start to finish – assuming you’re using pre-cooked turkey breast. If you’re using raw turkey breast, plan on adding an extra 20-30 minutes to the cooking time.
Can I use beef or pork instead of turkey?
While you can substitute beef or pork for the turkey in this recipe, keep in mind that the flavor will be slightly different – beef will give you a heartier soup while pork will give you a more delicate one.
What kind of barley should I use?
You can use either pearl barley or hulled barley for this recipe – both will work well. Pearl barley will break down slightly during cooking while hulled barley will retain its chewy texture.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time – simply let it cool completely before refrigerating or freezing. When you’re ready to serve, reheat the soup over low heat until warmed through.
Is this soup suitable for vegetarians?
Unfortunately no – this recipe contains meat as the main ingredient.
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