Easy Low Fat After Thanksgiving Turkey Barley Soup

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Simple, delicious and healthy soup! This is a wonderful use for leftover Thanksgiving turkey, or can be made with chicken breasts. Serve piping hot with freshly baked bread, rolls, or pumpkin muffins. Enjoy!

Ingredients Nutrition

Directions

  1. Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
  2. Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
  3. Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.
Most Helpful

4 5

Easy and delicious! I added 1 tsp garlic powder and also subbed white pepper for the black pepper. It was great! This was a great recipe for the leftover turkey from Thanksgiving. Will definitely use again!

5 5

Just made this because I was in a soup mood and had all the ingredients. Good choice! It is really tasty and super easy. I cooked it an extra 10 minutes with the veggies added because at 20 minutes the barley was still a little underdone for me, but the extra time was perfect. I recommend this soup!