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Slow Cooker Turkey Barley Soup

This hearty, cozy soup is perfect for using up turkey leftovers, featuring tender barley and vegetables cooked to perfection in a slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece turkey carcass (bones from a roasted turkey, with some meat still attached) or 3 cups leftover cooked turkey, diced Use a carcass for more flavor or leftover turkey for convenience.
  • 8 cups water or low-sodium chicken broth Ensure the bones are mostly covered.
  • 1 cup pearl barley, rinsed Rinsing helps remove excess starch.
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz) with juices
  • 2 leaves bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp fine sea salt, plus more to taste Adjust according to preference.
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp fresh parsley, chopped For garnish.

Method
 

Preparation
  1. If using a turkey carcass, place it in a 6-quart or larger slow cooker. Add the water or broth, ensuring the bones are mostly covered. Add more liquid if needed.
  2. Add the rinsed barley, carrots, celery, onion, garlic, diced tomatoes with their juices, bay leaves, thyme, salt, and pepper. Stir everything to distribute the seasonings and vegetables.
Cooking
  1. Cover the slow cooker and cook on low for 6 to 7 hours or on high for about 4 hours. The barley should soften, and vegetables should be tender.
Final Steps
  1. If using a carcass, carefully remove the larger bones with tongs and discard them along with the bay leaves. Shred turkey meat from smaller bones back into the soup.
  2. If using leftover turkey, stir it in during the last 30 minutes of cooking to warm it through. Taste the soup and adjust salt or pepper if needed. Thin with extra broth or water if too thick.
  3. Ladle the soup into bowls and top with chopped parsley before serving warm.

Notes

This soup is great for using up turkey leftovers, especially after Thanksgiving. It stores and reheats well, and leftovers can be frozen for up to 3 months.