Turkey Soup With Lemon And Barley Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add turkey meat, garlic, thyme, and bay leaves to the pot. Cook for a few minutes until the turkey is lightly browned.
• STEP 3.Pour in chicken broth and bring to a boil. Reduce heat and simmer for about 30 minutes.
• STEP 4.Add barley to the pot and continue simmering for another 30 minutes or until the barley is tender.
• STEP 5.Stir in lemon juice and season with salt and pepper to taste.
• STEP 6.Serve the turkey soup hot and garnish with fresh parsley if desired.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use leftover cooked turkey or roast turkey for this recipe.
• Feel free to add other vegetables like peas or corn for extra flavor and texture.
• If you prefer a thicker soup, you can add more barley or cook it for a longer time.

Storage and Serving

• This turkey soup is best served hot.
• Garnish with fresh parsley for added freshness.
• Reheat leftovers in a pot over medium heat until heated through.