Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, chopped (about 1 1/2 cups)
  • 2 medium carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 8 cups (1.9 liters) turkey or chicken broth (low sodium preferred)
  • 4 cups (950 ml) cooked turkey, shredded or diced
  • 1 cup (200g) pearl barley
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 cup (240 ml) frozen peas
  • 1/2 cup (120 ml) chopped fresh parsley
  • Juice of 1/2 lemon (optional)

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic, thyme, and rosemary and cook for another minute until fragrant.
  2. Pour in turkey or chicken broth. Add shredded or diced turkey, pearl barley, and bay leaf. Season with salt and pepper.
  3. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45 minutes (if using barley), or until the barley is tender.
  4. Stir in frozen peas during the last 5 minutes of cooking. Remove from heat. Stir in fresh parsley and lemon juice (if using).
  5. Taste and adjust seasonings as needed. Remove the bay leaf before serving. Ladle into bowls and serve hot.