Name: Turkey Soup with Lemon and Barley
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 3 tablespoons extra virgin olive oil; 1 large onion, grated or minced; 3 cloves garlic, minced; 1 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon ground ginger; Salt; Pepper; 6 cups turkey stock or chicken stock; Lemon zest strips, from one lemon*; 1/2 to 1 cup barley (more barley will yield a thicker soup); 2 cups cooked turkey, chopped; 2 tablespoons lemon juice; 1/4 cup parsley, chopped; 1/4 cup cilantro, chopped (can sub with more parsley)

Turkey Soup with Lemon and Barley

We love to use leftover turkey in all kinds of ways, but this healthy turkey soup is one of the best. Made with chopped leftover turkey, onions, garlic, barley, herbs, turmeric, cumin, and ginger, it's a satisfying soup for the soul.

55 min total 15 min prep 40 min cook 6 265 cal

Instructions

Tap a step to mark it done

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 minced garlic and cook another minute, then mix in the turmeric, cumin, ground ginger and a generous pinch of salt.
2 Pour in the 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 cooked turkey, lemon juice, 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. Did you love this recipe? Let us know with a rating and review! 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