Even though spring is upon us, it’s still soup season in this household, especially if I can make it in my slow cooker! This Slow Cooker Turkey Barley Soup is perfect for weekend or weekday meals. Add crusty bread and a salad and your job is done!
If you have leftovers, freeze them!
Slow Cooker Turkey Barley Soup
I love making soups in my slow cooker. I have several in the Slow Cooker Sunday category and make them often. All tried and true. I currently use this 6-quart Crockpot and my favorite slow cooker recipe books are anything written by Stephanie O’Dea.
I freeze any leftovers of all soups I make, which makes it so nice to have in a pinch. They don’t take long to reheat.
- Crock Pot Pasta Fagioli Soup
- Slow Cooker Taco Chili
- Slow Cooker Tomato Ravioli Soup
- Crockpot Baked Potato Soup
This would be a great recipe to tuck away after Thanksgiving. Seems like we’re always looking for ways to use up any extra turkey and this would be easy!
I love that this is family friendly. My son is not a big soup eater, so if I have a soup that has chunks of goodness, he’s all over it.
I’ve been known to also scoop the chunkiness into a small tortilla with many soups and eat it that way. I make burritos out of anything.
- 2 boneless skinless turkey breasts (1 pound), cut in half
- 4 celery spears, chopped
- 1 medium onion, chopped
- 4 medium carrots, shredded
- 1 small potato, peeled and shredded
- 3 sprigs fresh thyme
- 6 cups chicken stock
- ½ cup barley
- ½ tsp salt
- ½ tsp ground pepper
- fresh rosemary, chopped
- fresh parsley, chopped (for garnish)
- In the pot of a large slow cooker, add turkey breast halves, celery, onions, carrots, potato, and thyme. Pour chicken stock over the top. Cover and cook for 4-5 hours on high, or 6-8 hours on low.
- Remove turkey from slow cooker and shred using 2 forks. Place back into slow cooker. Add barley, rosemary, salt, and pepper; cover, and cook an additional 30 minutes on high.
- Serve in bowls and garnish with fresh parsley.