Valleybrink Road | Recipes | Turkey + Barley Soup | Serves 5-6 3 tablespoons olive oil 1 onion, chopped 3 carrots, peeled and chopped 3 celery stalks, chopped 1/2 fennel bulb, chopped 7 cups homemade turkey stock (chicken stock will work too) 3/4 cup uncooked pearl barley 1 pound co.

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Turkey + Barley Soup
Steps
1
2
3
4
Description

This soup is a great way to turn all those turkey leftovers into a new dish! Hearty turkey and barley soup is so comforting. If you don't have turkey, you can always substitute chicken stock and chicken for the turkey.

Get Started
Step 1

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.

Next Step
2
Step 2

Add the barley and stock. Bring to a boil, then reduce heat to a simmer.

Next Step
3
Step 3

Cook for 30 minutes. Then add the turkey and cook for another 20 minutes. 

Next Step
4
Step 4

Add the fresh parsley. Taste and season with sea salt and black pepper. Enjoy!

Done!
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Ingredients
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Shopping List
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Serves 5-6

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 1/2 fennel bulb, chopped
  • 7 cups homemade turkey stock (chicken stock will work too)
  • 3/4 cup uncooked pearl barley
  • 1 pound cooked, leftover turkey meat, shredded or cubed
  • sea salt
  • black pepper
  • 3 tablespoons fresh italian parsley