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
- 1/2 cup barley
- 1/2 tsp salt
- 1/2 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.
Saute celery and onions in olive oil, add broth and turkey breasts in a 4 or 6 quart dutch oven or soup pot. Bring to a boil, then medium heat until turkey is cooked. Remove the turkey and shred, set aside. Add barley, vegetables and seasonings to broth and cook over medium heat for 20-20 min. Add turkey back in and simmer for 15 min. Fork check potatoes. You're ready to eat when they are tender.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 111Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 16mgSodium 367mgCarbohydrates 13gFiber 2gSugar 4gProtein 10g
We do our best to calculate, however, nutrition information may not be accurate.