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


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



  • 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


  • 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