Slow Cooker Turkey, Barley & Lemon Soup

By Amanda F – Ottawa, ON
Slow Cooker Turkey, Barley & Lemon Soup
  • Prep Time: 30
  • Total Time: 270
  • Servings: 6

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About this Recipe

Barley is whole grain that is high in fibre, protein, potassium, and iron. One cup of uncooked barley will yield three cups cooked. Cook the barley on the stovetop according to the package, then add to the slow cooker.


4 carrots, peeled and chopped
1 garlic clove, minced
4 green onions, sliced
4 celery stalks, sliced
1 Pkg Maple Leaf Prime turkey breast, skin removed
2 tsp lemon infused olive oil
2 tbsp lemon juice
2 tsp dried thyme
1/2 tsp dried rosemary
Black pepper to taste
900mL no salt added chicken broth
2.5 cups water
1 bay leaf
184g (1 cup) pot barley, cooked on stovetop


Layer carrots, garlic, green onions, celery, and turkey breast in slow cooker. Add olive oil, lemon juice, thyme, rosemary and black pepper on top of turkey breast. Pour in broth, and add water to top up. Add bay leaf on top. Cover and cook on high for 4 hours. Cook barley on stovetop, according to instructions on package. When 4 hours is complete, remove the bay leaf, and break turkey breast up into pieces. Add cooked barley to pot. Stir soup together and serve.

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