Turkey, Barley, and Vegetable Soup

Name: Turkey, Barley, and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leftover turkey carcass; 2 yellow onions, quartered (keep the skin); 2 large carrots, cut into chunks; 2 bay leaves; 1 tbsp black peppercorns; 1 tbsp salt; 8 cups water (or enough to cover all ingredients in the pot); 6 cups turkey stock (homemade); 2 carrots, peeled and diced; 2 celery stalks, diced; 1 fennel bulb, diced; 2 garlic cloves, minced; 1 bay leaf; 2 cups cooked turkey (white and dark meat), shredded or diced; 1.5 cup cooked barley or farro; Salt and pepper, to taste; Fresh parsley or dill, chopped for garnish (optional)

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Preparation 15 min Cooking 30 min Level Easy

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?

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!
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!
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.
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.