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Lemon Barley Turkey Soup

Posted by Julia Smith on

This tangy, filling soup from is a great way to use up leftover turkey and features exotic flavours with local staples like pasture-raised local turkey and barley. Feel free to substitute chicken for turkey. 


  • 3tbsp pork lard or duck fat
  • 1 large onion, minced
  • 3 garlic cloves, minced
  • 1tsp ground tumeric
  • 1/2tsp ground cumin
  • 1/2tsp ground ginger
  • salt
  • pepper
  • juice of one lemon
  • 6 cups turkey stock
  • strips of lemon zest from one lemon
  • 1 cup barley
  • 2 cups chopped cooked turkey
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro (or substitute with more parsley)


  1. Heat lard/fat over medium-high heat in a heavy pot or Dutch oven. Add onion & cook until translucent. Stir in garlic and cook another minute, then mix in tumeric, cumin,ginger and a generous pinch of salt
  2. Pour in lemon juice & turkey stock and add strips of lemon zest. Bring to simmer, then add barley. Simmer gently until barley is cooked, about 20-30 minutes.
  3. When barley is cooked through, add turkey, parsley, cilantro and salt & pepper to taste. Cook gently until until the turkey is warmed through, about 2-5 minutes. Remove lemon zest before serving.

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