We’ve been in Colorado for a few weeks now and while I knew fall was coming, I’ll admit I wasn’t fully prepared for the sudden weather change that rolled in last week. And while the cold weather might have been a shock, we’re enjoying the actual change of seasons and all that fall brings.
From the beautiful colors and falling leaves to the chilly nights, snuggled in bed, we’ve been trying to enjoy the small amount of fall we’ll get to have this year. And that also includes eating fall flavors and tummy-warming favorites that just don’t have the same effect is sunny south Florida.
One of those favorite cold weather meals is a nice hearty soup. So after days upon days of cold, rainy weather (and a big lunch!) I decided to try a new soup recipe for dinner. I took a classic Greek Lemon Chicken Soup and changed it up to make something new our family loved:
Lemon Turkey Soup with Barley
- 3 tablespoons non-dairy margarine
- 1/2 pound turkey cutlets or breast
- 1/2 onion, diced
- 48 ounces chicken broth
- 1/2 cup diced carrots
- 1 teaspoon garlic salt
- 1/2 cup quick barley
- 1 large egg
- 3 tablespoons lemon juice
- Greek or Italian seasoning blend
- Melt margarine in a large sauce pan and saute turkey and onions until cooked through.
- Meanwhile, combine broth, carrots and garlic salt and simmer at medium-high.
- Add turkey and onions to broth and continue to simmer until carrots begin to get tender.
- Add barley and cook 10 minutes more on medium-low.
- Beat the egg with lemon juice and slowly add one large ladle-full of hot broth, whisking constantly.
- Slowly add egg mixture to broth, stirring briskly. Allow soup to return to a simmer.
- Serve with a sprinkle of Greek or Italian seasoning on top.