Turkey Barley Soup is a hearty and nourishing dish that combines tender pieces of turkey with wholesome barley and a medley of vegetables, creating a comforting and satisfying meal. This soup is not only delicious but also packed with nutrients, making it a perfect choice for a cozy family dinner or a nourishing lunch.
The foundation of Turkey Barley Soup begins with a rich and flavorful broth, often made from simmering turkey bones or leftover turkey carcass, which infuses the soup with deep, savory flavors. If fresh turkey is used, the meat is typically cooked until tender and then shredded or diced into bite-sized pieces. The broth is enhanced with aromatic ingredients such as onions, garlic, and celery, which provide a fragrant base for the soup.
Barley, a nutritious whole grain, is the star of this dish. It adds a delightful chewiness and nutty flavor, while also contributing to the soup’s heartiness. Barley is known for its health benefits, including being high in fiber and essential nutrients, making it an excellent addition to any soup.
As the soup simmers, a colorful array of vegetables is added, such as carrots, peas, and green beans. These vegetables not only enhance the flavor and texture of the soup but also add vibrant colors, making the dish visually appealing. Fresh herbs, such as thyme or parsley, are often included to elevate the flavor profile and provide a touch of freshness.
The cooking process allows the flavors to meld together beautifully, resulting in a comforting and aromatic soup that warms the soul. The barley absorbs the broth, thickening the soup and creating a satisfying consistency that is both hearty and nourishing.
Turkey Barley Soup is incredibly versatile and can be customized to suit individual tastes. Additional ingredients, such as corn, potatoes, or even spices like paprika or bay leaves, can be added to enhance the flavor further. This adaptability makes it a great option for using up leftover turkey from holiday meals or any other time.
When served, Turkey Barley Soup is often accompanied by crusty bread or a side salad, making it a complete meal that is both filling and satisfying. Each spoonful offers a delightful combination of tender turkey, chewy barley, and flavorful vegetables, creating a comforting experience that is perfect for chilly days or when you need a little extra warmth.
In summary, Turkey Barley Soup is a wholesome and delicious dish that brings together the flavors of tender turkey, nutritious barley, and a variety of vegetables in a rich broth. It’s a comforting meal that not only nourishes the body but also warms the heart, making it a beloved choice for families and friends alike. Whether enjoyed on a cold winter day or as a light lunch, this soup is sure to become a favorite in any household.
Ingredients:
- 11-12 cups turkey stock from the bones*
- 3 cups celery chopped
- 2 onions chopped
- 5 sprigs thyme
- 8-9 medium carrots shredded (about 4 cups total)
- 1 large potato peeled and shredded
- 2-4 cups cooked turkey
- 1 cup barley rinsed
- 1/2 to 1 teaspoon salt
- 1/2 to 1 teaspoon pepper
- sage fresh, chopped*
- rosemary fresh, chopped*
- parsley fresh, chopped (for garnish)
Instructions:
Add the turkey stock, celery, onions, and thyme to a large stock pot and bring to a boil. Reduce to a low and simmer covered for about a half hour, or until the celery is tender.
Use a food processor or cheese grater to shred the carrots and potato. Add to the pot and bring to a boil. Reduce to low and simmer, covered for another half hour, or until the carrots are tender.
Add the turkey (however much you want) and the rinsed barley. Bring to a boil, then reduce to medium low. Simmer for another 45-60 minutes, or until the barley is tender.
Season to taste with salt and pepper. (How much you need will really depend on how salty your stock is.)
Just before serving, stir in chopped sage and rosemary. (look for the photo below to see how much I used.)
Slow Cooker instructions:
Add the turkey stock, celery, onions, thyme, carrots, and potato to a slow cooker. Cook for 4-6 hours on low.
Add the turkey, barley, and salt and pepper to taste. Cook for another hour on low, or until barley is tender.
Add fresh sage and rosemary before serving.Top each serving with parsley.
Notes
*You can still totally make this soup even if you didn’t make stock from your turkey. You can sub good quality chicken stock, or I’ve even seen Turkey broth at the grocery store lately. Remember, stock is always better, but use what you’ve got.
*Use whatever fresh herbs you have leftover from Thanksgiving.