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Simple Turkey Soup with Barley

This hearty, warming soup is a great way to use leftover turkey to create a simple supper. Just simmer some vegetables and barley in savory turkey stock and add some turkey. A green salad and some good country bread (or leftover Thanksgiving rolls--if there are any) round out the meal.


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and diced
  • 3 ribs celery, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 1/2 teaspoons dried thyme
  • 3 ounces Glace de Volaille Gold®
  • 8 cups water
  • 1/2 cup pearl barley
  • 2-3 cups chopped or shredded cooked turkey
  • 3 tablespoons chopped fresh parsley
  • Salt and ground black pepper


  1. Heat the olive oil in a soup pot over medium heat.  Add the onion, carrots, and celery and sauté until the vegetables have softened, about 5 minutes.  Add the garlic, bay leaf, and thyme, and cook another minute.
  2. Add the Glace de Volaille Gold® and water, stirring to dissolve the concentrate.  Bring the soup to a simmer and add the barley.  Cook until the barley is tender, about 30 minutes.
  3. Stir in the turkey and parsley and simmer 5 more minutes.  Season to taste with salt and pepper.   Serve the soup in warmed bowls.
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Classic French Stocks and Sauces