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 make 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.

📌 Turkey and Barley Soup At-a-Glance

⏱️ Total Time: About 45 minutes (plus 10-15 minutes prep)
🍗 Main Ingredient: Cooked or leftover turkey, just like my turkey wild rice soup.
🌾 Barley Type: Pearl barley cooks in ~25-30 min; hulled barley needs soaking or pre-cooking. Use any leftovers to make a pot of Instant Pot beef barley soup!
🍄 Flavor & Texture: Creamy, savory, and herby with a light earthy note from mushrooms
🥛 Dairy Options: Half-and-half for richness or coconut cream for a dairy-free twist
🥣 Serves: 6
❄️ Storage: Keeps 3-4 days refrigerated; freezes up to 3 months (thin with broth after thawing)
💡 Best For: Using up leftover turkey, cozy fall dinners, or post-holiday comfort food

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Turkey and barley soup has so many personalities. Some versions are light and brothy, others simmer all day in the slow cooker, and then there's this one - rich, creamy, and extra cozy. However you like it, a bowl of turkey and barley always tastes like comfort in its simplest form.

Not All Turkey Soups with Barley Are the Same

Picture of Lyn in front of a red background.

If you've ever searched for turkey barley soup, you've probably noticed a few different kinds floating around:

Brothy & Classic: Clear, comforting, and light - the kind grandma might make with a simple turkey stock and vegetables. If that's your style, this recipe can easily go brothy too - just skip the cream at the end and add a bit more stock for a lighter version.
Slow Cooker "Leftovers" Style: Perfect for using up the Thanksgiving carcass and letting the broth simmer all day, kind of like this turkey carcass soup.
Creamy & Cozy (that's this one!): Mushrooms, herbs, and a splash of cream make this version velvety and hearty - more like a full meal than a light starter.

Whichever camp you fall into, this creamy version is all about deep flavor and silky texture - the kind of soup you'll want to curl up with on a chilly day, just like this potato broccoli and cheese soup.

Lyn

What I Tested

Pearl vs. Hulled Barley: Pearl cooks faster and delivers that perfect tender-chewy bite for weeknight soup. Hulled works too-just soak or pre-cook first to avoid toughness.
Cream Choices: Tested both half-and-half and coconut cream. Coconut adds a subtle sweetness and makes it fully dairy-free without losing creaminess.
Mushroom Types: White button mushrooms keep the broth pale and silky; cremini deepen the flavor and color. Both work beautifully, just like in this Philly cheesesteak soup.
Bouillon vs. Stock: Bouillon cubes made the soup noticeably saltier-homemade or low-sodium broth gives you better flavor control.
Thickening: A light cornstarch slurry smooths the texture without turning it heavy or pasty.

Ingredients + Substitutions

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

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.
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.
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.

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

Dietary Modifications & Variations

Brothy Rather Than Creamy: Add 1-2 cups of broth instead of the half and half and skip the cornstarch. These swaps will you give you a consistency similar to a chicken noodle soup.
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, add tomato puree or canned tomatoes.
Gluten-Free: Swap in brown rice for the barley and extend the cooking time slightly.

How to Make Creamy Turkey Barley Soup

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. For an added crunch, top with crunchy cornbread croutons. Enjoy!

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 Instant Pot turkey chili.

Serve with crusty dinner rolls, a slice of sourdough, or freshly baked pumpkin corn muffins.
Garnish with freshly grated Parmesan cheese and fresh herbs.
If you're really hungry, serve with a healthy prosciutto sandwich or grilled cheese sandwich with brie.

Creamy Turkey and Barley Soup Recipe FAQs

How do you prevent barley from becoming mushy in turkey barley soup?

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 when making turkey barley soup?

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.

Can I make creamy turkey barley soup in the slow cooker?

Absolutely! This soup adapts easily. 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.

Can I make turkey soup with barley in the Instant Pot?

Sure, 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.

Can I freeze turkey soup with barley?

Yes, it freezes great up to 3-4 months. Barley absorbs liquid as it sits, so you likely will need to thin it out with stock when reheating.

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

More Creamy Soup Recipes

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