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Turkey and vegetable broth

 1 rating

Prep Time:5 mins

Cooking Time:60 mins

Serves:8 Adults


Turkey and vegetable broth

Great way of using those leftover vegetables and turkey. With thanks to Neven Maguire.


  • 100g / 4 oz. of onion, finely diced
  • 100g / 4 oz. of leek, finely diced
  • 100g / 4 oz. of carrot, finely diced
  • 100g / 4 oz. of turnip, finely diced
  • 100g / 4 oz. of parsnip, finely diced
  • 100g / 4 oz. celery, finely diced
  • 50g / 2 oz. of cooked turkey meat, cubed
  • 50g / 2 oz. of low-fat margarine
  • 50g  / 2 oz. of plain flour
  • 2 litres / 4 pints of hot chicken stock - use 2 cubes maximum
  • 50g  / 2 oz. of pearl barley, washed and soaked overnight
  • 250 ml / ½ pint of semi-skimmed milk
  • 1 tablespoon of fresh parsley, chopped - or 1 teaspoon of dried parsley
  • 1 teaspoon of  fresh thyme, chopped - or ½ teaspoon of dried thyme
  • Salt and pepper, to taste


  1. Place the barley in a saucepan of water. Bring to the boil and simmer for 15 minutes if pre-soaked overnight, otherwise simmer for 35 to 40 minutes until cooked. Drain and set aside
  2. Gently sweat the vegetables and thyme in margarine for 3 to 4 minutes
  3. Remove from the heat and mix in the flour. Return to a low heat and cook out for a few minutes
  4. Gradually add the hot stock, stirring well. Bring to the boil, then add the cooked turkey, milk, cooked barley and chopped parsley
  5. Simmer for 5 minutes and season to taste

What you will need

  • Saucepan
  • Wooden spoon

Serving suggestions

Serve with crusty wholegrain bread and enjoy!

This broth contains lots of nutritious veg, which provide many important vitamins and minerals.  

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