Turkey Soup with Lemon and Barley

Summary

Yield
Servings
SourceRecipe from SimplyRecipes.com.
Prep time5 minutes
Cooking time25 minutes
Total time30 minutes

Description

In this recipe, you can substitute rice for barley to make it gluten-free.

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.