Mushroom barley soup with turkey and dill

Total Time
0 min
This one-pot soup marries fresh vegetables with chicken and earthy mushrooms for an easy, filling meal that’s perfect for a cold winter day. We opted for quick-cooking pearl barley in this soup to keep the cook time short. Its chewy texture gives this soup heft, and its nutty flavor complements the other ingredients. If you’ve got it, use leftover chicken in this soup, or if you don’t, pick up a rotisserie chicken. One bird will usually yield about 3 cups of meat, more than enough for this recipe. We’ve called for a small amount of cayenne pepper, but you can adjust the up or down depending on your tolerance for heat.


Olive oil

1 Tbsp

Uncooked carrot(s)

2 medium, sliced

Uncooked celery

2 rib(s), medium, with leaves, chopped

Uncooked onion(s)

1 medium, chopped

Cremini mushroom(s)

½ pound(s), thickly sliced


2 medium clove(s), minced

Canned chicken broth

48 oz, (1 carton)

Quick-cooking barley

½ cup(s)

Black pepper

¼ tsp

Cayenne pepper

1 pinch(es)

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, or skinless cooked turkey, diced


¼ cup(s), snipped fresh


1 item(s), cut into wedges


  1. Heat oil in Dutch oven over medium heat. Add carrots, celery, and onion; cook, stirring, until onion is softened, about 5 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms are softened, about 4 minutes. Stir in garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  2. Add broth, black pepper, and cayenne to pot; bring to boil. Stir in barley and return to boil. Reduce heat and simmer, covered, until barley is tender, about 10 minutes. Stir in turkey and simmer just until heated through, about 2 minutes longer. Ladle evenly into 6 bowls and sprinkle evenly with dill. Serve with lemon wedges.
  3. Per serving (about 11/3 cups): 177 Cal, 6 g Total Fat, 1 g Sat Fat, 748 mg Sod, 10 g Total Carb, 3 g Sugar, 2 g Fib