Name: Turkey Barley Soup
Total time: 1 h 30 min
Ingredients: 2 tablespoons turkey fat; 1 onion, chopped fine; 1/2 teaspoon dried thyme; Pinch red pepper flakes; 2 garlic cloves, minced; 8 cups turkey stock; 3/4 cup pearled barley; 1 bay leaf; 2 celery ribs, cut into 1/4-inch pieces; 2 carrots, peeled and cut into 1/4-inch pieces; 2 cups shredded turkey; 1 tablespoon lemon juice; Salt and pepper

Why This Recipe Works

We wanted a turkey soup that would highlight the flavor of our homemade stock. Along with leftover turkey meat, we included a starchy ingredient and simple vegetables. Limiting seasonings to herbs, a squeeze of lemon juice, and salt and pepper allowed the pure turkey stock to shine through.

Before You Begin

This recipe was developed using our Simple Turkey Stock. You can substitute another turkey stock, but we recommend using a homemade stock for the best flavor. If you don’t have turkey fat, you can substitute unsalted butter.

Instructions

Heat fat in Dutch oven over medium heat until shimmering. Add onion, thyme, and pepper flakes 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. Off heat, stir in lemon juice and season with salt and pepper to taste. Serve.