Tuesday, February 5, 2013

Soup-er Tuesday - Have Leftover Turkey or Chicken?

Chicken or Turkey Vegetable Barley Soup

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Winter has returned to the Midwest with snow and cold temperatures which is the perfect recipe for soup Tuesday.  After a weekend of cooking for family, I have most of the following ingredients leftover in my refrigerator.  Preparation time takes about 45 minutes because of dicing and slicing time.  It's a hearty soup and well worth the time.  

 5 quarts chicken of turkey broth
2 cups diced celery
2 cups sliced carrots
2 cups fresh green beans (ends trimmed)
1 chopped onion
3/4 cups barley
2 - 3 cups cooked chicken or turkey, diced
salt and pepper to taste
fresh barley if desired

1.  In soup pot, combine broth, celery, carrots, green beans, onion and barley.  Simmer approximately 1 hour or until vegetables and barley are tender but NOT mushy.

2.  Add diced chicken or turkey, salt and pepper to taste and heat thoroughly.  

3.  Serve hot, garnished with fresh parsley.

It's that Easy!  Goes great with a fresh salad or hot rolls or bread.   

*You can substitute 2 cups diced potatoes instead of barley.

                                                        Lakehouse Lyn                     


  1. this looks super yummy! I've never had barley, weird right?! lol something to try....

  2. Yum! Great idea for leftovers. I wonder if they have a brussel sprout soup? :)