Turkey soup in a bowl and saucepan with bread slices

Easy turkey soup

  • serves 6
  • Easy

Use up leftover turkey in this nourishing winter soup, packed with carrots, celery and pearl barley. Serve with buttered crusty bread

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Try our easy turkey soup recipe then check out our turkey ramen, turkey stew and more leftover turkey recipes.

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Ingredients

  • olive oil 1 tbsp
  • onion 1, diced
  • carrots 2, sliced
  • celery 1 stick, diced
  • bay leaf 1
  • thyme 2 sprigs
  • turkey or chicken stock 2 litres
  • pearl barley 300g
  • cooked turkey 400g, cut or shredded into chunks
  • parsley a handful, chopped
  • lemon 1, juiced
  • buttered crusty bread to serve

Method

  • Step 1

    Heat the oil in a large saucepan over a medium heat and fry the onion, carrot and celery for 5 minutes, until starting to soften. Add the bay, thyme and stock, turn up the heat to bring to a simmer.

  • Step 2

    Once simmering, add the barley, turn the heat down slightly, cover and cook for 40-50 minutes until the grains are tender. Add more stock or water if you prefer a thinner soup.

  • Step 3

    Season well and stir through the cooked turkey, parsley and lemon juice. Simmer for 5-10 minutes more until the turkey has heated through, and serve with buttered crusty bread.

Discover more ways with Christmas leftovers

Leftover Roast Chicken Pie Recipe

Nutritional Information

  • Kcals 391
  • Fat 8.4g
  • Saturates 2.3g
  • Carbs 44.5g
  • Sugars 3.7g
  • Fibre 2.7g
  • Protein 32.9g
  • Salt 2.1g
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