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Turkey & Barley Soup
15 min prep time
25 min cook time
5servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston
How to Make Turkey & Barley Soup
This soup is a great way to use up leftover Thanskgiving turkey, or you could use cooked chicken or other cooked protein. It's quick an easy to make, and makes enough to feed a crowd (or have plenty of leftovers for meal prepping)! Barley provides a nutty flavor and chewy texture, but you could use another grain like brown rice or quinoa.
15 min prep time
25 min cook time
5servings
2 cups
Print Recipe >
Step-By-Step Instructions:
- 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.
Nutrition facts
5 Servings
-
Serving Size
2 cups
- Amount per serving Calories 220
-
Total Fat
4.5g
- Saturated Fat 0.8g
- Cholesterol 45mg
- Sodium 440mg
-
Total Carbohydrate
21g
- Dietary Fiber 4g
- Total Sugars 5g
- Protein 25g
- Potassium 720mg
- Phosphorous 280mg
Ingredients
olive oil
1 tbsp
medium onion (peeled and diced)
1
medium carrots (diced (about 1 1/2 cups))
2
stalks celery (diced)
2
sliced mushrooms
8 oz
quick cooking barley
1/2 cup
fat-free low-sodium chicken broth
4 cups
water
2 cups
cooked turket breast (shredded or diced)
2 cups (about 10 oz)
salt
1/2 tsp
ground black pepper
1/2 tsp
Reviews & Ratings
Recommended
The soup turned out amazing. Will definitely make again!
Recommended