Crock Pot Turkey Barley Soup

Wondering what to do with leftover turkey? Look no further than this deliciously hearty soup! Grab the leftovers and add some fresh herbs and broth and head to your slow cooker for a nearly effortless dish that the whole family will enjoy. Or take a look at the stovetop instructions if you need a faster soup.

Serve the soup with crusty French bread or biscuits. It’s an excellent lunch soup as well. Add a sandwich or salad for a well-balanced meal.

1 1/2 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup chopped celery
3 carrots, thinly sliced
6 cups chicken stock, or turkey stock
1 to 2 cups diced cooked turkey
1/2 cup pearl barley
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley, or 2 teaspoons dried
Kosher salt, to taste

To Make in a Crock Pot

Gather the ingredients.
Heat the vegetable oil in a skillet over medium heat. Add the onion, celery, and sliced carrots to the hot oil and cook until the onions are softened, stirring constantly.
In the slow cooker, combine the cooked vegetables, chicken or turkey stock, turkey, barley, bay leaf, thyme, marjoram, and pepper.
Cover and cook on low for 6 hours, or until the carrots are tender and the barley is softened. Taste and add the chopped parsley; adjust seasonings with salt, as needed.

To Make on the Stovetop

Heat the vegetable oil in a Dutch oven or stockpot over medium heat. Add the chopped onion, celery, and carrots. Cook until the onions are translucent, stirring constantly.
Add the chicken or turkey stock, turkey, barley, bay leaf, thyme, marjoram, and pepper. Bring to a simmer.
Reduce the heat to low and simmer for about 1 hour, or until the vegetables and barley are tender.
Stir the chopped parsley into the soup. Taste and season with salt, as needed.
Serve and enjoy!