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.
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.
Add the barley and stock. Bring to a boil, then reduce heat to a simmer.
Cook for 30 minutes. Then add the turkey and cook for another 20 minutes.
Add the fresh parsley. Taste and season with sea salt and black pepper. Enjoy!
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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