Turkey Soup with Lemon and Barley on Simply Recipes

Turkey Soup with Lemon and Barley

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  • Prep: 15 minutes
  • Cook: 40 minutes
  • Yield: Serves 6.

If you are cooking gluten-free, use rice instead of barley.

Ingredients

  • 3 Tbsp olive oil
  • 1 large onion, grated or minced
  • 3 garlic cloves, minced
  • Salt and black pepper
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • Juice of a lemon (about 3 to 4 Tbsp)
  • Strips of lemon zest, from one lemon*
  • 6 cups turkey stock or chicken stock
  • 1/2 cup to 1 cup barley (more barley will yield a thicker soup)
  • 2 cups chopped leftover turkey
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro (can sub with more parsley)

*Use a vegetable peeler to peel strips of zest from a lemon. Use a sharp knife to scrape out and discard any of the white pith that still remains on the inside of the zest strips.

Method

1 Heat the olive oil over medium-high heat in a heavy pot or Dutch oven. Add the grated onion and cook until the onion is translucent, about 3 minutes. Stir in the chopped garlic and cook another minute, then mix in the turmeric, cumin, ground ginger and a generous pinch of salt.

2 Pour in the lemon juice and turkey stock and add the strips of lemon zest. Bring to a simmer, then add the barley. Simmer gently until the barley is cooked, about 20-30 minutes.

3 When the barley is cooked through, add the chopped turkey, the parsley and cilantro, and salt and pepper to taste. Cook gently just until the turkey is warmed through, about 3-5 minutes. Remove the lemon zest strips before serving.

Main Ingredients

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