Turkey soup made with chopped leftover turkey, onion, garlic, barley, herbs, turmeric, cumin and ginger.
Do you like turkey soup but want to switch things up a bit with your leftover turkey this year? Here’s a detour from tradition, a riff on a classic Middle Eastern Lemon Chicken Soup.
The strong taste of turkey holds up beautifully with the tart lemon and bright spices of turmeric, cumin and ginger. The addition of barley gives body to the soup.
Turkey soup with lemon and barley
When cooking gluten-free, use rice instead of barley.
*Use a vegetable peeler to peel the zest from a lemon. Use a sharp knife to scrape out and discard the white skin still on the inside of the peel strips.
ingredients
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3 tablespoon Extra virgin olive oil
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1 big Oniongrated or chopped
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3 cloves garlicchopped
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1 teaspoon ground turmeric
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1/2 teaspoon ground cumin
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1/2 teaspoon ground ginger
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Salt
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pepper
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6 cups turkey stock or chicken broth
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Lemon peel strips, from 1 lemon*
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1/2 to 1 Cup barley (more barley makes a thicker soup)
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2 cups cooked Turkeychopped
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2 tablespoon lemon juice
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1/4 Cup Parselychopped
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1/4 Cup corianderchopped (can be substituted with more parsley)
method
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Sauté onion, garlic, spices:
Heat the olive oil in a heavy saucepan or Dutch oven over medium-high heat. Add the grated onion and cook until onion is translucent, about 3 minutes. Stir in the minced garlic and cook for another minute, then mix in the turmeric, cumin, ground ginger, and a generous pinch of salt.
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Add broth, grate zest, bring to a simmer, then add barley:
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 tender, about 20-30 minutes.
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Add cooked turkey, lemon juice, parsley, cilantro, salt, pepper:
When the barley is cooked, add the chopped cooked turkey, lemon juice, parsley and cilantro, and salt and pepper to taste. Cook gently until turkey is warmed through, about 3-5 minutes. Before serving, remove the lemon zest strips.
Links:
Another version of Kalyn’s Kitchen’s Turkey Barley Soup
Turkey Avgolemono Soup by The Kitchn
Turkey, Mushroom and Wild Rice Soup from Brown Eyed Baker
| nutritional information (per serving) | |
|---|---|
| 265 | calories |
| 13g | Fat |
| 16g | carbohydrates |
| 20g | protein |
