Turkey Barley Soup
This light soup filled with barley and vegetables is the perfect place for your leftover Thanksgiving turkey!
Servings: 6
Ingredients
- 2 tablespoons turkey fat or unsalted butter
- 1 medium yellow onion chopped fine
- 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes optional
- 2 medium garlic cloves minced
- 2 celery stalks cut into ¼ inch pieces
- 2 medium carrots peeled and cut into ¼ inch pieces
- 1 recipe about 8 cups Simple Turkey Stock
- 1 bay leaf
- ¾ cup pearl barley
- 2 cups shredded turkey
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons chopped fresh flat-leaf parsley
- kosher salt and freshly ground black pepper to taste
Instructions
- Heat fat or butter in a large stock pot over medium heat until shimmering. Add onion, thyme, and pepper flakes (if using) and cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add stock, barley, and bay leaf; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer, partially covered, for 15 minutes.
- Add celery and carrots and simmer, partially covered, until vegetables start to soften, about 15 minutes
- Add turkey and cook until barley and vegetables are tender, about 10 minutes more.
- Meanwhile, in a small bowl, whisk together lemon juice and cornstarch.
- Bring the soup to a boil and add the cornstarch slurry and cook until slightly thickened. Remove from the heat, add the parsley, and season with salt and pepper. Enjoy!
Nutrition
Calories: 256kcal | Carbohydrates: 29g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 55mg | Sodium: 220mg | Potassium: 436mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3699IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 2mg
