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Article: Feed Your Body Friday: Rustic Turkey & Barley Soup

Feed Your Body Friday: Rustic Turkey & Barley Soup

Feed Your Body Friday: Rustic Turkey & Barley Soup

For many families, Christmas would not be Christmas without a huge roasted turkey. To avoid eating turkey sandwiches exclusively for the next three weeks, try this rustic turkey and barley soup recipe!

In winter, this soup is on the menu at least once a week in my house. It’s a recipe that brings a lot of comfort; full of hearty vegetables, it works as a light lunch with a slice of good bread. This turkey and barley soup is full of festive character, minus the holiday stress.

Barley is one of the oldest cereals grown. Barley is also a great source of potassium, protein, and fiber - plus it’s easy to digest. Hulled barley is preferred over pearl barley, which is less rich in nutrients. If you decide to go with hulled barley, don’t forget to soak it for a few hours before cooking to develop the nutrients and enzymes.

Let’s get started!

Preparation Time: 15 minutes

Cook Time: 55 minutes

Total Time: 70 minutes

Serves: 8


  • 1 1/2 cup cooked turkey, cut into coarse pieces
  • 1 large carrot, diced
  • 1/2 turnip, diced
  • 2 celery stalks, cut into cubes
  • 6 cups turkey or chicken broth
  • 1 1/4 cup pre-cooked hulled barley
  • 2 bay leaves
  • Salt and pepper, to taste


  1. Cut the carrot, celery stalks, onion and turnip into cubes. Bring the turkey broth to a boil and add the vegetables, barley, and bay leaves. Season.
  2. Cook over medium-low heat with the lid for about 45 minutes.
  3. Add the turkey pieces and adjust the seasoning as needed. Continue cooking for about 10 minutes. Remove the bay leaves and serve hot.

You can make a large quantity of this soup and freeze it - but wait for your soup to cool completely before pouring it into containers. Packaging is important since you must freeze a liquid product. For that, you have 2 options. The first is to pour your soup into a plastic container like a Tupperware and place it directly in the freezer. Always take care not to fill containers flush with the lid because liquid swells when frozen. The second option is to pour your soup into a muffin pan. Once frozen, you can unmold and transfer the ice cubes of soup into freezer bags. Close them tightly and return them to the freezer. This way it’s easy for you to use the desired quantity. The soup can be stored for 3-4 months.

There you have it! A bowl of comfort, ideal for filling empty stomachs after a day of winter sports - or even just for those lazy days around the house. I like to include lots of small cheddar cubes in the soup sometimes, which makes it even tastier.

Let us know what you’re doing with your Christmas leftovers this year. If you try this recipe, be sure to take a picture of what you create and tag us on social media!

Related Article: Feed Your Body Friday: Butternut Squash & Cashew Soup

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