Turkey Soup with Lemon and Barley

Like turkey soup but want to change things up a bit this year with your turkey leftovers? Now here’s a detour from tradition, a riff on a classic Middle Eastern lemon chicken soup. The strong flavor of turkey meat holds up beautifully to the acidic lemon and bright turmeric, cumin, and ginger spices. The addition of barley gives the soup body. We used turkey stock from the carcass of a roast turkey, but you could easily use chicken stock.

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Turkey Soup with Lemon and Barley Recipe

  • Prep time: 15 minutes
  • Cook time: 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 cooked 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.

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Links:

Another version of Turkey Barley Soup, from Kalyn's Kitchen
Turkey Avgolemono Soup, from The Kitchn
Turkey, Mushroom and Wild Rice Soup, from Brown Eyed Baker

32 Comments

  1. Judy

    Oh Elise, this looks delicious! We love the avgolemono soup at our favorite Greek restaurant. Can’t wait to try this with our leftover turkey carcass.

  2. mantha

    Yes, I was thinking that’s going to be something like avgolemono, my favorite of all soups after New England clam chowder. Looks delicious — and the gorgeous photos look like the decor of my fave middle eastern restaurant.

  3. Jayne

    Lemon zest in soup? I’ve never seen this before. I wonder if I’d like lemon in my soup though I have to admit I absolutely adore lemons in mostly everything I eat.

  4. Zelda

    My mom used to make the most tasteless turkey soup from the turkey carcass that would turn into a gelatinous mess when refrigerated, i can only remember that she added parsley and carrots. I don’t think there were any seasonings. I have hated turkey soup ever since but this reads like it will be wonderfully tasty. I can’t wait to try it.

    • Jen

      Your mom was probably making turkey stock & all
      that gelatin is very good for you. The gelatin helps replenish
      collagen on your body & the stock has lots of minerals. She probably
      just needed a good recipe like this to put that yummy stock to good use :)

  5. Little Kitchie

    What a beautiful soup!! I love the flavor profile. Yum!! :)

  6. Foodjunkie

    Well I just finished this wonderful soup for my supper. It is light and fresh tasting and all around good. Thanks for sharing this one. I love soupd and this gives me something very different to put in the rotation.

  7. Linda Hester

    This soup is absolutely delicious! Made it this morning and had for lunch. The lemon gives it such a fresh taste. I had to substitute saffron for the turmeric and used brown rice instead of barley. This will be my go-to soup recipe for leftover turkey. Will also use this one to take to sick relatives or friends. Thanks!

  8. Sally

    This is what I’ll be making later when my stock is finished simmering. Lemon and parsley and some punchy spices are the perfect antidote to the aftermath of the feast. I’ll be eating it and thinking of you. Happy Thanksgiving, Elise!

  9. Carol

    Goodbye turkey noodle soup. Hello turkey lemon soup!!! This soup is delicious and easy to prepare.

  10. Jane Murphy

    I am sorry to say I really didn’t care for this soup, which was disappointing, as all the recipes I have tried on this site before (which have been many) have been excellent. The premise sounded good, but it just didn’t appeal to me at all. Perhaps different seasoning?

    • McMaggieMom

      Better with tabasco, curry powder & coconut milk. Went from disappointing to Yummy. I love this site for usually great recipes !

  11. Angela

    I just made this soup for my husband and sister. We loved it.
    Used homemade chicken broth. Added a little more salt at the end and omitted the parsley in favor of more cilantro. Great lemony taste. Will make again using leftover chicken. Thank you
    very much.

  12. melissa

    Yum, yum yum! It was delicious. I was a little nervous that my rather-picky husband wouldn’t like it (mainly because of the color) but he loved it. Went back for a second bowl and said to add the recipe to my “Glenn says I Can Make This Again” notebook. Thanks for a great leftover recipe that doesn’t taste like the original meal.

  13. Lisa

    Umm, no. I didn’t care for this at all. I definitely could have done something wrong, but the flavors just didn’t blend for me, and a full cup of barley was too much. Sorry to say that my husband tossed the rest of the soup away.
    First time I’ve been disappointed though, Elise!

  14. Shirley

    I made this soup today at my mother’s. I thought it was okay….maybe a little bit too overbearing on the lemon. The concept of flavors intrigued me so I couldn’t wait to try it. I think if I made it again, I’d just use the juice and not the peel.

  15. Lesterk

    I loved it. I was nervous when I tasted the broth before adding the turkey and fresh herbs. But it really came together at the end. I can’t wait to eat leftovers for lunch tomorrow.

  16. Teri

    Very good! I did cut back on the barley. I used Medium Barley and decided to only use about 1/3 cup barley based upon the package directions. Probably could have used just a bit more though I will see how it thickens up after a night in the refrigerator. This would be good with chicken thighs.

  17. Erika

    I made this soup yesterday and it is wonderful! What a nice change from the traditional soup I usually make after the holiday. Thank you!

  18. Lisa

    Thanks so much for this recipe! I replaced the cilantro/parsley with kale and it was amazing! This is going in my Thanksgiving folder as a recipe to make every year with left over turkey.

  19. Deb S.

    Looks interesting. I’ll be subbing lentils for the barley and leftover turkey (I have no leftover meat!) and completely omitting the cilantro (tastes like dish soap to me).

  20. Sarah @ Family. Food. Fiesta.

    I love this leftover turkey soup recipe! It looks absolutely divine and to use lemon, turmeric, ginger, and barley…talk about antioxidant central! Love it!

  21. Caroline

    I made this with leftover Thanksgiving turkey and liked it a lot. The barley pairs so well with the turkey and the lemon. I found it required more liquid than the recipe calls for (I just used water) but maybe I just like my soups brothier than you do. Strangely, the lemon flavor diminishes after a day or two, so I recommend squeezing some fresh juice into the bowl if you’re eating it as leftovers.

  22. Carol

    I made some of this with our leftover turkey and homemade turkey stock-it was delicious!

    I am going to cut back on the barley the next time though because the 1 cup drank up most of the broth when it sat overnight-I had to add chicken broth when I reheated it. That’s OK though-the flavor was still there. My husband and I both loved it.

    Thank you Elise…….

  23. Elise

    Thanks for the feedback everyone! I’ve adjusted the recipe to give a range for the barley – 1/2 cup to 1 cup, depending on how thick you would like the result to be.

  24. Karen

    This is a wonderful recipe, Elise. Thank you for the inspiration. I didn’t have barley, so substituted orzo. Also, I added about two cups shredded swiss chard with the parsley. I also threw in two frozen NM chile peppers that were in the freezerMy husband had two bowls for dinner and there might be some left for his lunch. Although I was initially a little hesitant about the spice combination (especially with the chile peppers), it turned out great and we be having it again in some variation or another. Thanks again.

  25. Audrey

    Wow, this was good! On the second day, I added some red curry powder, what a kick! Thanks for the recipe!

  26. JustJenna

    This one hits it out of the ball park! I live in Japan; as barley is pretty much unavailable here, I substituted brown Basmati rice. A match made in heaven! Most of my leftover turkey was dark meat, so that and the rice hit it off perfectly.

    I intend to try this with thick Japanese buckwheat noodles – although my Japanese friends slurped up the rice version, it’s always fun to experiment!

  27. Mark L.

    Elise, there’s a major error in the recipe. Serves 6? It’s so good three of us wiped out a whole batch in one sitting!

  28. kurliegirlie

    Delicious. Used about 3 cups turkey, 1 cup barley, 8 cups broth, grated fresh ginger, Thai seasoning to augment what little cumin and turmeric I had, and fine strips of zest from 1/2 small lemon, which disintegrated into the soup. I will buy turkey to have leftover to make this soup and I am not a huge soup fan.

  29. Karen

    Just made the soup! Delicious… complex flavor. The taste finishes in such a way that I just want more to hit my palate!

  30. Jen

    This recipe is easy — especially if you have a juicer and food processor:-) — and delicious. After this (and a successful cheesecake), my new-ish boyfriend thinks I’m a master in the kitchen. I am not:-) This soup is awesome and the perfect solution to my post-Thanksgiving nothing-left-but-turkey situation. Thank you!

    Thanks especially for the lemon zest instruction (otherwise I would have been lost). I didn’t know how to tell if the barley is cooked, so I just simmered 30 minutes, which seemed to work.

    The chicken stock came in a 4-cup box, so I used that and a can of chicken broth. This worked fine.

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