Liketurkey soupbut want to change things up a bit this year with your turkey leftovers?
Now here’s a detour from tradition, a riff on a classic Middle Eastern lemon chicken soup.
The addition of barley gives the soup body.
Elise Bauer
We used turkey stock from the carcass of aroast turkey, but you could easily use chicken stock.
*Use a vegetable peeler to peel strips of zest from a lemon.
Add the grated onion and cook until the onion is translucent, about 3 minutes.
Elise Bauer
Pour in the turkey stock and add the strips of lemon zest.
Bring to a simmer, then add the barley.
Simmer gently until the barley is cooked, about 20-30 minutes.
Cook gently just until the turkey is warmed through, about 3-5 minutes.
Remove the lemon zest strips before serving.
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