Turkey Soup

Try this simple turkey soup made with onion, carrots, and celery.

Turkey soup. Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

Looking for a way to use up leftover turkey? Try this simple turkey soup made with onion, carrots, and celery—or simply toss in any vegetables you have on hand. I like to add barley for extra texture and to give the soup a rich, satisfying body.

To save time, I partially cook the barley in the microwave for 5 minutes before adding it to the pot, where it finishes cooking and absorbs the savory flavors of the soup.

Helpful Hints

• Look for quick cooking pearl barley in the market or brown rice can be used instead.
• Slice the vegetables in a food processor or buy ready sliced vegetables from the produce section.
• If you don’t have leftover turkey, use roasted or sauteed chicken.

Countdown

• Microwave barley set aside.
• Make the soup.

Shopping List

To buy: 1 container no-salt-added chicken broth, 1 package quick cooking pearl barley, 1 bunch celery, 1 package peeled carrots, 1 bunch fresh thyme,

Staples: olive oil, onion, garlic, leftover turkey meat, salt, and black peppercorns

Turkey Soup

Serves 2

• 6 cups no-salt-added chicken broth, divided use
• 1/2 cup quick-cooking pearl barley
• 2 teaspoon olive oil
• 1 cup diced onion
• 1 cup sliced celery, about 1/4 inch slice
• 1 cup sliced carrot 1/4 inch
• 3 crushed garlic cloves
• Thyme sprigs and 1 tablespoon leaves (optional garnish)
• 10 ounces cooked turkey pieces

Place 1 cup chicken broth and quick cooking barley in a large, microwave-safe bowl. Cover the bowl with a plate or microwave-safe lid. Microwave on high for 5 minutes. Remove and leave covered until needed. Heat oil in large saucepan. Add onion, celery, and carrot and saute 5 minutes. Add garlic and continue to saute 2 more minutes. Add thyme sprigs, the barley and 5 cups broth remaining chicken broth. Bring to a simmer and cook 5 minutes. Add turkey and salt and pepper to taste. Stir to warm turkey. Remove thyme sprigs. Divide soup in half and ladle into two soup bowls. Optional garnish, sprinkle thyme leaves on top.

Per serving: 517 calories (19 percent from fat), 11.1 g fat (2.4 g saturated, 3.34 g monounsaturated), 105 mg cholesterol, 50.0 g protein, 55.8 g carbohydrates, 11.8 g fiber, 322 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2025 Tribune Content Agency, LLC

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