Hearty Turkey and Barley Soup

1. Melt the Fat

Start by heating the turkey fat in a large Dutch oven over medium heat until it begins to shimmer.

2. Sauté the Aromatics

Add the finely chopped onion, dried thyme, and a pinch of red pepper flakes to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Mix in the minced garlic and cook until it becomes fragrant, roughly 1 minute.

3. Simmer the Soup Base

Pour in the turkey stock and sprinkle in the pearled barley and bay leaf. Increase the heat to bring the mixture to a simmer, then lower heat to maintain a medium-low simmer, partially covered, for 15 minutes.

4. Cook the Vegetables

Introduce the celery and carrots to the pot and continue to simmer, still partially covered, until the vegetables begin to soften, which will take about another 15 minutes.

5. Add the Turkey

Stir in the shredded turkey and let it simmer until the barley and vegetables are fully tender, about 10 minutes longer.

6. Season and Serve

Remove the pot from the heat, discard the bay leaf, and stir in the lemon juice. Season with salt and pepper according to your taste. Ladle the soup into bowls and serve immediately, reveling in its warmth and flavors.