Turkey Veggie Barley Soup
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Turkey Veggie Barley Soup

Submitted by: Barbara Dodson

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Servings: 4

Planning ahead for leftover turkey; can also use chicken. Use organic veggies!


  • 1 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 4 sml. carrot, fresh, organic
  • 4 sml. celery stalk, fresh, organic
  • 1 med. onion, any type, organic
  • 1 1/2 turkey breast, skin-on, free-range, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 6 c. chicken stock, organic, free-range
  • 5 spg. thyme, fresh, organic
  • 5 c. spinach, baby, fresh, organic
  • 1 c. barley, pearled, organic


In a large Dutch oven, heat oil over medium-high heat. Add carrots, celery, and onion. Cook until tender, about 5-6 minutes. Add turkey pieces or chicken and cook a couple minutes.

Add broth and fresh thyme and barley and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender about 10- to 15 minutes.

Add spinach and cook until just wilted, about a minute. Season to taste with salt and pepper and serve.

I enjoy leftovers the following day for lunch or a quick dinner. Flavors tend to mingle nicely when stored in fridge overnight.