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Lean turkey and barley soup filled with carrots, celery and fresh thyme, served on a white bowl with bread and a blue plate.

Turkey Barley Soup

Name: Turkey Barley Soup
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins; 1 cup diced onion; 1 cup diced celery; 2 cups diced carrots; ¼ cup tomato paste; 6 cups reduced-sodium chicken broth; ½ cup instant barley; 2 sprigs fresh thyme

If hearty is what you’re after, your search is over. This Turkey Barley Soup brings big flavors — carrots, celery and fresh thyme — with lean turkey and barley to fill you up.

Total Time

1 Hour

Serving Size

8 Servings

(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins

cup diced onion

cup diced celery

cups diced carrots

1/4

cup tomato paste

cups reduced-sodium chicken broth

1/2

cup instant barley

sprigs fresh thyme

Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat. Place tenderloins in hot skillet. Brown on both sides. Add 1/3 cup water. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.

Add onion, celery, carrots, tomato paste, chicken broth, instant barley and fresh thyme; stir.

Bring to boil.

Reduce heat to medium-low; cover.

Simmer 10 minutes or until barley is cooked.

Calories

150

Protein

21g

Carbohydrates

13g

Fiber

Sugars