Best Turkey Soup Recipe
This easy leftover turkey soup is warm, nourishing, and the perfect way to make sure nothing from your Thanksgiving feast goes to waste. Ready in under an hour and packed with tender shredded turkey, hearty vegetables, and pearl barley.
Servings: 8 servings
Calories: 338kcal
Ingredients
- 2 tablespoon olive oil
- 2 medium onions - chopped
- 5 stalks celery
- 4 large carrots
- 3 cloves garlic - minced
- salt and pepper - to season
- 1-2 teaspoon poultry seasoning
- 1 (15 ounce) can chopped tomatoes
- 3 quarts (12 cups) turkey stock - homemade or store-bought
- 2 bay leaves
- 4-5 cups shredded turkey
- 1 cup pearled barley - quick-cook is fine
- Fresh parsley, fresh thyme, shredded parmesan cheese - to garnish
Instructions
- Soften the veggies. Heat 2 tablespoons olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onions and cook for 4 to 5 minutes, stirring often, until softened. Add the carrots and celery and continue cooking for 10 to 15 minutes. Stir in 3 cloves of minced garlic and season lightly with salt and pepper.
- Add the stock and seasoning. Sprinkle with 1-2 teaspoons poultry seasoning, then stir in 1 (15-ounce) can of chopped tomatoes (including the juices). Pour in about 10-12 cups (3 quarts) of turkey stock and add 2 bay leaves. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 10-15 minutes.
- Add turkey and barley. Stir in 4-5 cups of shredded turkey and 1 cup of pearled barley. Continue simmering until the barley is tender and the vegetables are fully softened, about 15-20 minutes.
- Serve. Season to taste with salt and pepper. Garnish with fresh parsley, thyme, or parmesan cheese.
Notes
- For the best flavor, use homemade turkey stock made from leftover Thanksgiving turkey bones. You can make the stock ahead using my Turkey Stock recipe and refrigerate or freeze it until you are ready to make the soup. Store-bought stock works great too.
- Barley contains gluten. To make this turkey soup gluten free, substitute rice, quinoa, or gluten free pasta. Cook pasta on the side for the best texture.
- Refrigerate leftovers for 4 to 5 days or freeze for up to 3 months.
Nutrition
Calories: 338kcal | Carbohydrates: 37g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 593mg | Potassium: 681mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1214IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 2mg
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