Turkey, Barley, and Vegetable Soup
Another great way to use up leftover turkey! This soup is incredibly comforting: I keep it in the fridge all week. It also freezes really well!
Another great way to use up your leftover turkey!
Comforting, satisfying, convenient. After the rush of the holidays, there’s nothing more satisfying than a bowl of soup. This recipe prevents waste and freezes well, too!
For your leftover roasted turkey, I also suggest a turkey club sandwich.
Why make this recipe?
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Zero waste: You’re using both the leftover meat and the turkey carcass to create a rich stock and a hearty soup. Nothing goes to waste!
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Better as leftovers: This soup tastes even better the next day once the flavors have had time to meld. You can keep it in the fridge for a quick, ready-made lunch throughout the week!
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Healthy & Comforting: Pearled barley (or farro) adds a satisfying heartiness and a slightly chewy texture. It transforms a simple broth into a complete, wholesome meal that’s perfect for staying fueled during the winter.
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Freezer-Friendly: I always make a double batch to keep in the freezer. It’s the perfect healthy, “grab-and-go” meal for those busy weeknights when you don’t feel like cooking.
*Cooking the grains separately prevents them from absorbing all the broth and results in a lighter, more balanced soup.
Place all stock ingredients in a large stockpot. Bring to a boil, then reduce heat and simmer for at least 2.5 hours. Taste and adjust seasoning. Strain the stock through a fine-mesh sieve and transfer to airtight containers.
Storage Tip: This stock will keep for 2 weeks in the fridge or up to 6 months in the freezer.
Heat a large pot or Dutch oven over medium heat with a drizzle of olive oil. Add the garlic and sauté for about one minute until fragrant. Pour in the 6 cups of stock. Add the carrots, celery, fennel, and the bay leaf. Cook for 10 to 15 minutes, or until the vegetables are tender.
Stir in the cooked turkey and the pre-cooked barley (or farro). Simmer for about 5 minutes more, just to heat everything through.
Season with salt and pepper to taste. Remove the bay leaf and serve hot, garnished with fresh parsley or dill if desired.
Bon appetit and enjoy!
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