Creamy Turkey Barley Soup

Name: Creamy Turkey Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil (or butter); 1 medium carrot (sliced thin, about 1 heaping cup); 1 medium onion (diced small, about 1 cup); 2 ribs celery (sliced); 8 ounces button mushrooms (sliced); 3-4 cloves garlic (minced); 6 cups turkey broth (or chicken broth); 1 cup half and half (or coconut cream); 2 cups chopped turkey; ½ cup pearled barley (rinsed and drained); 1 bay leaf; 1 tablespoon fresh thyme leaves (or 1 teaspoon dry); 1-2 tablespoons cornstarch (mixed with 1-2 tablespoons of water); ¼ cup chopped parsley (plus more for serving); Salt and pepper to taste

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Turkey Barley Soup is a go-to in my house when there’s leftover turkey or someone has a cold and needs a comforting bowl of soup. The creamy base, slightly chewy barley, and delicious mix of flavors from the veggies and herbs makes this a soup I come back to over and over again.

A bowl of turkey barley soup on the table with dry barley, mushrooms and another bowl of soup in the corner.

Who doesn't love a warm and cozy bowl of soup on a chilly day? This one has a delicious, rich, herby broth along with earthy mushrooms and nutty barley paired with tender turkey pieces.

If you love this turkey soup recipe, you’ll also want to try my Turkey Rice Soup and Turkey Carcass Soup next!

Why This Creamy Turkey Barley Soup Recipe Rocks!

Simple and Satisfying: Turkey and barley soup is filling but not too heavy.
Fast to Make: This soup is an easy way to make the most of turkey leftovers without spending hours in the kitchen.
Great the Next Day: My family always says how the leftovers taste even better the next day! This soup freezes well, too.

Ingredients + Substitutions

Ingredients to make turkey barley soup on the table before preparing.

Olive Oil or Butter: You’ll use a neutral oil or butter to saute the vegetables.
Carrot, Onion, Celery, Mushrooms, and Garlic: The veggies in this soup blend classic mirepoix flavors with mushrooms and garlic. These give the soup tons of nutritional value along with great flavor. I prefer this soup with button mushrooms. You can use cremini mushrooms if you prefer, but I do find they add a gray hue to the broth.
Turkey or Chicken Broth: My favorite way to make this soup is with my leftover turkey stock or homemade chicken stock. Store-bought works too, but if you have the time, making the base from scratch is so worth it!
Half and Half or Coconut Cream: Both dairy and non-dairy options work great for the creamy element of the soup. You can buy canned coconut cream or you can refrigerate a can of coconut milk overnight and scrape the solids from the top.
Chopped Turkey: You can use a mix of both white and dark meat, or even substitute leftover or rotisserie chicken if that’s what you have on hand.
Barley: I prefer pearled barley with this recipe because of its natural creamy texture and relatively quick cooking time.
Bay Leaf and Fresh Thyme: To give the soup tons of savory flavor. You can also use dried thyme as well.
Cornstarch: You can mix cornstarch with water to make a slurry for thickening the soup. This step is optional but I do feel it improves the creamy texture a bit. Without it the soup will have a more brothy texture.
Chopped Parsley: Fresh herbs go beautifully as the garnish for this soup. I love parsley but you could also add chopped chives or fresh thyme.

Check the recipe card below for the full ingredient list and quantities of each one.

How to Make Creamy Turkey Barley Soup

One of my favorite things about this turkey barley soup recipe is how simple and straightforward it is!

Carrots, onion, and celery cooking in the pot.

Step 1: Saute the Veggies. Cook the carrot, onion, and celery in your pot with olive oil or melted butter over medium heat until softened.

Sliced mushrooms added to the pot with the cooked vegetables.

Step 2: Add the Mushrooms and Garlic. Stir in the mushrooms and cook for another 2-3 minutes, then add the garlic and cook for 1 more minute. At this point, your house will smell amazing!

Turkey, barley, and seasonings added to the pot.

Step 3: Add the Ingredients and Simmer. Pour in the broth and add the chopped turkey, barley, bay leaf, and thyme. Bring the soup to a gentle boil, cover, reduce the heat, and let it simmer for about 25-30 minutes. Once the barley is tender, you’re ready to move on to the next step.

Step 4: Add the Cornstarch Slurry and Cream. Whisk the cornstarch with water until it's smooth, then stir it into the soup. Add the half and half or coconut cream and simmer for about 5 minutes. You can adjust the thickness by adding more of the cornstarch slurry if you need to. Remove the bay leaf.

Step 5: Add Parsley Stir in the fresh parsley for a splash of color.

Turkey and barley soup cooked in a pot with a wooden spoon.

Step 6: Season and Serve. Add salt and pepper and give it taste. Adjust as needed and then serve. Enjoy!

Handy Tip: Avoid Using Boullion

Bouillion a handy pantry staple to keep on hand but I do not recommend using it to make broths for soups. It contains a lot of salt and will likely end up making the soup too salty. If you do plan to use it I suggest using half the amount and supplement with plain water.

Alternate Cooking Methods

Instant Pot: This soup cooks great in the Instant Pot! Use the saute setting to cook the vegetables and aromatics, mushrooms, and garlic in the same manner. Then add the broth, turkey, barley, and herbs, and cook under pressure for 20 minutes. Use quick release and let the steam out. Stir in the remaining ingredients and add salt and pepper to taste. Simmer for five minutes on saute to give the flavors time to meld together.
Slow Cooker: This turkey barley mushroom soup adapts well to cooking in the slow cooker. Saute your vegetables and aromatics, mushrooms, and garlic on the stove before adding them to the slow cooker. Then add the broth, turkey, barley, and herbs, and cook for 4-5 hours on low or 2-3 hours on high. Stir in the remaining ingredients in the last 15 minutes of cooking.

Dietary Modifications & Variations

Add Fresh Greens: Dark leafy greens like spinach or kale would add even more goodness to this soup! Just throw them in when there’s only a few minutes left of cooking time.
Add Tomato to the Base: For a bit of acidity and more savory flavor, you could add tomato puree or canned tomatoes.
Vegan: Use olive oil, coconut cream, vegetable broth instead of turkey broth, and white beans or extra veggies to replace the turkey.
Gluten-Free: Swap in brown rice for the barley but you will likely need to extend the cooking time slightly.

A bowl of turkey soup with barley on the table with another bowl behind it.

Soup-er Toppings & Serving Suggestions

I love this turkey soup with barley for a quick weeknight family dinner or a potluck in the winter season. I have also used this recipe the day after Thanksgiving to get the most out of my leftover turkey! Save that carcass and make fresh turkey broth, then put it to great use with this recipe or my turkey and wild rice soup.

Serve with crusty bread, a slice of sourdough, or crackers.
Garnish with freshly grated parmesan cheese.
For an added crunch, top with crunchy cornbread croutons.
If you're really hungry, serve with a healthy prosciutto sandwich or a batch of pumpkin cornbread muffins.

Storage Tips

Storing: Leftovers keep in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3-4 months.
Reheating: If frozen, thaw the night before in the fridge. Then reheat on the stovetop or in the microwave on medium heat for 30-60 second intervals until it is heated through.

Expert Tips

Using Hulled Barley: To use hulled barley, soak the barley overnight in water then cook it in slightly salted water on its own. Reduce the amount of broth by 1 ½ cups in your soup. Add the cooked hulled barley to the soup towards the end of cooking. Personally, I think pearled barley works better for this recipe, but you can use hulled if you prefer.
Keep a Close Eye: When you bring the soup to a boil, make sure you turn it down right away and reduce to a simmer so nothing burns or boils over. Barley does often get a bit foamy and can make a mess if it boils over.
Take Off Any Turkey Skin: Remove as much excess skin as possible from the turkey meat, so the soup doesn't get too oily.
Soup Thickness: This soup will thicken as it cools, so the texture is even better the next day! You can always adjust using the cornstarch slurry.

Recipe FAQs

How do you prevent barley from becoming mushy?

Monitor the time closely, make sure you have the right liquid ratio, and avoid over-stirring it while it cooks. Pearl barley cooks faster, making it less prone to becoming mushy.

How do I know barley is done cooking?

Use time as a guideline and check the texture when you get close to the end of the recommended cooking time. Then, taste the barley to determine it's done and fully cooked. It will be soft but a little chewy with no white color in the center of the barley.

Two bowls of turkey barley soup on a table with the pot in the corner.

More Creamy Soup Recipes

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