Easy turkey soup
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 1 stick celery, diced
- 1 bay leaf
- 2 sprigs thyme
- 2 litres turkey or chicken stock
- 300g pearl barley
- 400g cooked turkey, cut or shredded into chunks
- a handful parsley, chopped
- 1 lemon, 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.