Category: SOUP

Leftover turkey soup is the perfect cozy solution after a big holiday meal, turning fridge leftovers into a flavorful, soul-warming dish. This comforting bowl is easy, hearty, and packed with goodness.

Loaded with tender turkey, vibrant veggies, and pearl couscous, it delivers nourishing flavor with every spoonful. It’s the kind of meal that soothes and satisfies, with minimal effort and maximum reward.

Cozy Cast of Ingredients for Leftover Turkey Soup

• Cooked turkey – The hero of this soup, giving it heartiness and depth while putting leftovers to good use.
• Giant couscous – Adds delightful texture and makes the soup feel like a full meal.
• Carrot and celery – Classic soup veggies that bring sweetness, crunch, and balance.
• Onion or shallots – Builds the base flavor with aromatic, mellow sharpness.
• Turkey or chicken stock – The flavorful broth that binds all ingredients with warmth and richness.
• Garlic and thyme – Fragrant and earthy, these enhance the savory profile beautifully.
• Bay leaves – Add subtle herbal complexity and depth during simmering.
• Olive oil and butter – For a rich, golden sauté that layers in extra flavor.
• Fresh parsley – A bright, fresh finish that lifts every spoonful.

How to Make It Happen – Instructions for Leftover Turkey Soup

Start by gently sautéing onion, celery, carrot, and garlic with thyme in a blend of olive oil and butter. Let them soften and release their aroma for about five minutes.

Pour in your turkey or chicken stock, then stir in the cooked turkey and bay leaves. Season generously with salt and pepper, then bring the pot to a gentle boil.

Next, toss in your giant couscous (or noodles if you prefer) and let it cook for around 10 minutes until perfectly tender.

Finish with a sprinkle of fresh parsley and serve it up hot – perfect for chilly nights or quick lunches.

Kitchen Notes & Tasty Variations

Leftover turkey soup is endlessly adaptable. Swap giant couscous with rice, small pasta shapes, or even barley for different textures. A handful of spinach stirred in at the end adds a hit of green goodness, or try a dash of lemon juice to brighten the flavors.

Want a spicier kick? Add a pinch of red pepper flakes or a swirl of harissa. And if you’re using rotisserie chicken instead of turkey, this soup still delivers rich, satisfying flavor.

Homemade stock will always give the best result, but a good-quality store-bought version works beautifully for busy weeknights.

Storing and Reheating Leftover Turkey Soup

Leftover soup stores like a dream. Keep it in an airtight container in the fridge for up to four days – the flavors only deepen over time.

For freezing, let the soup cool completely, then portion it into freezer-safe containers. It will keep well for up to three months.

To reheat, simply warm it on the stovetop or in the microwave until hot throughout. If it thickens, just add a splash of broth or water to loosen it up.

Leftover Turkey Soup

An inviting and hearty way to transform leftover turkey or rotisserie chicken into a nourishing meal, this soup balances savory broth with aromatic herbs and tender vegetables, complemented by pearl couscous or noodles for a wholesome finish.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Ingredients

  

• 250 g / 2 cups cooked turkey or chicken
• 1 tbsp olive oil
• 1 tbsp chopped parsley
• 2 bay leaves
• 1 onion or 2 shallots
• 1 tbsp butter
• 1 clove garlic
• 75 g / 1/2 cup pearl giant couscous
• 4 sprigs thyme or 1/2 tsp dried thyme
• 2 stalks celery
• Salt and pepper to taste
• 1.5 litre / 6 cups turkey or chicken stock
• 1 large carrot

Instructions

 

• Warm the olive oil and butter in a pot over low heat, then sauté the chopped onion or shallots, diced carrot, sliced celery, and minced garlic with the thyme for five minutes until softened. Pour in the turkey or chicken stock and add the cooked turkey along with the bay leaves. Bring the mixture to a rolling boil, then season with salt and pepper.
• Stir in the pearl couscous and simmer over medium heat for approximately ten minutes or until the couscous is fully tender. Garnish with freshly chopped parsley just before serving.

Notes

Either homemade or store-bought stock is appropriate.
Noodles can be used as a substitute for pearl couscous if preferred.

Homemade beef barley soup is a comforting classic that combines hearty ingredients with rich flavor in every spoonful. It’s the ultimate bowl of warmth and satisfaction.

Packed with vegetables, tender beef, and chewy barley, this soup delivers balanced nutrition and deep, savory taste. Perfect for chilly nights or batch cooking for the week.

Hearty Essentials: Main Ingredients in Beef Barley Soup

• Beef – Cooked beef adds savory richness and makes the soup filling and satisfying. Leftover roast or stewed beef works beautifully here.
• Pearl Barley – This tiny grain absorbs flavor as it simmers, creating a chewy, nutty texture that thickens the broth naturally.
• Carrots – Their natural sweetness balances the hearty beef flavor and adds a pop of color.
• Celery – Classic for soups, it lends mild bitterness and aromatic depth to the broth.
• Onion – A flavor base that brings depth and slight sweetness as it cooks down.
• Beef Broth – This is the soul of the soup, infusing the ingredients with a savory, meaty backbone.
• Diced Tomatoes – Provide acidity and brightness that lifts the overall flavor.
• Worcestershire Sauce – Adds umami depth and enhances the beefy richness.
• Bay Leaf & Thyme – These herbs add aromatic layers that slowly release during simmering.

Let’s Get Cooking: How to Make Beef Barley Soup

Start by sautéing onion and garlic until tender and fragrant, forming a flavorful base. Toss in the beef, vegetables, broth, tomatoes, and barley, then stir in herbs and Worcestershire.

Bring everything to a gentle boil before lowering the heat. Let it simmer until the barley is tender and the flavors are beautifully blended—about 40 to 50 minutes.

Before serving, remove the bay leaf and give the soup a final taste for seasoning. Ladle it into bowls and finish with a sprinkle of parsley for a fresh touch.

Savvy Soup Tips & Easy Variations

For deeper flavor, sear cubed beef before adding it to the soup, especially if you’re starting with raw meat. A splash of red wine adds complexity—don’t skip it if you have some on hand.

If you’re short on pearl barley, quick-cooking barley or even farro can be a fine substitute. Want extra veggies? Stir in green beans or frozen peas during the last 10 minutes of simmering.

To make it vegetarian, swap beef for mushrooms, use veggie broth, and skip the gravy packet. You’ll still get a satisfying, umami-rich soup with tons of depth.

Leftover Love: Storing and Reheating Tips

Beef barley soup only gets better with time. Store it in an airtight container in the fridge for up to 4 days. The barley will continue to absorb liquid, so add a splash of broth or water when reheating.

It freezes well too—cool completely before ladling into freezer-safe containers. Freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stovetop or in the microwave.

Beef Barley Soup

A hearty and nourishing soup brimming with succulent beef, wholesome vegetables, and tender pearl barley—perfectly balanced for a fulfilling meal in one bowl.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

  

• 2 tablespoons chopped fresh parsley or 2 teaspoons dried
• ½ green bell pepper finely diced
• 2 cups cooked beef shredded or cubed
• 1 packet beef gravy mix
• 14.5 ounces canned petite diced tomatoes with juices
• 2 tablespoons red wine optional
• 1 onion finely chopped
• 2 carrots thinly sliced
• 2 tablespoons olive oil
• ¼ teaspoon dried thyme leaves
• 6 cups reduced sodium beef broth
• ⅔ cup pearl barley
• 1 bay leaf
• 1 clove garlic minced
• 1 rib celery sliced
• Salt and freshly ground black pepper to taste
• 1 tablespoon Worcestershire sauce

Instructions

 

• Warm olive oil in a large soup pot over medium heat, then sauté the chopped onion and minced garlic until softened and fragrant.
• Incorporate the remaining ingredients into the pot, stirring to combine thoroughly, and bring the mixture to a boil.
• Lower the heat, cover the pot, and let the soup simmer gently for 40 to 50 minutes, or until the barley is fully cooked and tender.
• Discard the bay leaf before serving the soup hot.

Notes

As the soup cools, it may become thicker. Simply stir in additional broth or water to adjust to your preferred consisten