Easy Low Fat After Thanksgiving Turkey Barley Soup
Transform your Thanksgiving leftovers into a hearty and nutritious meal with this Easy Low Fat After Thanksgiving Turkey Barley Soup! Packed with tender shredded turkey, wholesome pearl barley, and a medley of aromatic vegetables like carrots, celery, and onion, this recipe is a cozy, guilt-free way to make the most of your holiday feast. Simmered in a flavorful low-sodium broth with hints of thyme and bay leaf, this soup is both filling and light on calories. Ready in just over an hour, it’s perfect for busy weeknights or meal prep. Garnish with fresh parsley for a pop of color and serve it steaming hot for a comforting dish your family will love. Perfect for post-Thanksgiving or any time you crave a wholesome, low-fat soup.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cooked turkey (shredded or diced)
- 1 medium Yellow onion (chopped)
- 3 medium Carrots (sliced)
- 3 Celery stalks (sliced)
- 2 cloves Garlic (minced)
- 0.75 cup Pearl barley
- 8 cups Low-sodium chicken or turkey broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (chopped, optional)
- 1 tablespoon Olive oil
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, sliced carrots, and celery to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are slightly softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the pearl barley, ensuring it is evenly coated with the oil and vegetable mixture.
Pour in the low-sodium chicken or turkey broth and bring the mixture to a boil.
Add the bay leaf, dried thyme, salt, and ground black pepper. Stir well.
Reduce the heat to low, cover the pot, and simmer for 35–40 minutes, or until the barley is tender.
Stir in the shredded or diced turkey and cook for an additional 10 minutes to heat the turkey through.
Remove the bay leaf and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 4177 mg | 182% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 20.1 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3705 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
