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Easy turkey soup
- Anna Glover
Published: October 27, 2020 at 5:15 PM
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Serves 6
Easy
Total time: 1 hr
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Use up leftover turkey in this nourishing winter soup, packed with carrots, celery and pearl barley. Serve with buttered crusty bread
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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 and rice soup, chicken soup, spicy butter bean soup, tomato soup and more soup recipes.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal391
- fat8.4g
- saturates2.3g
- carbs44.5g
- sugars3.7g
- fibre2.7g
- protein32.9g
- salt2.1g
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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.
Discover more ways with Christmas leftovers
Authors
Anna GloverSenior food editor
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