Use up your leftovers in this easy turkey soup, then check out our turkey curry, turkey ramen, turkey stew, healthy turkey stir-fry and more leftover turkey recipes. Looking for a warming winter soup? Try our winter pistou soup, chicken soup, spicy butter bean soup, tomato soup and more soup recipes.


  • 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


  • 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.



Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating