Turkey Soup

Turkey Soup

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If there is still turkey left over after Boxing day, I like to make this delicious soup packed with vegetables and pearl barley. It's comforting and filling and freezes well!


Serves: 6 

  • 1 tablespoon olive oil
  • 2 carrots, peeled and diced
  • 2 celery stalks, sliced
  • 1.25 litres turkey or chicken stock
  • 75g pearl barley
  • leftover turkey meat
  • fresh parsley leaves, chopped
  • salt and freshly ground pepper, to taste

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat the olive oil in a large pot over medium heat then add the carrots and celery then cook gently for about 5 minutes to soften.
  2. Add the stock, pearl barley and leftover turkey. Simmer for 20 - 25 minutes or until the barley is cooked. Stir in freshly chopped parsley, season to taste and serve.

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