Turkey Soup with Lemon and Barley
Recipe from SimplyRecipes.com.
In this recipe, you can substitute rice for barley to make it gluten-free.
Prep Time
5 minutes
Cook Time
25 minutes
Yield
8 Servings
Ingredients
3 tablespoons olive oil
1 onion (minced)
3 cloves garlic (minced)
1 teaspoon turmeric, ground
1⁄2 teaspoon cumin, ground
1⁄2 teaspoon ginger, ground
6 cups stock, chicken
lemon zest (zest from 1 lemon)
1 cup barley
2 cups turkey (cooked and chopped)
1⁄4 cup parsley, fresh (chopped)
1⁄4 cup cilantro (chopped)
salt
black pepper
Instructions
Heat the olive oil over medium-high heat in a large pot. Add the onion and cook for about 3 minutes. Add the garlic and cook another minute. Add in the turmeric, cumin, ginger and salt.
Pour in the chicken stock and lemon zest. Bring to a simmer, then add the barley. Simmer gently until the barley is cooked, about 20-30 minutes.
When the barley is cooked through, add the turkey, lemon juice, parsley, cilantro, salt and pepper to taste. Cook gently just until the turkey is warmed through, about 3-5 minutes.