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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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Instead of using chicken broth, I frequently make homemade stock using the leftover holiday turkey. A steaming bowl of soup takes the chill out of winter. Ingredients:
8 cups chicken broth |
1-1/2 cups diced celery |
1 cup medium pearl barley |
1 medium onion, diced |
3/4 cup diced carrots |
1/4 teaspoon salt |
1/2 teaspoon dried thyme |
1 bay leaf |
1/8 teaspoon ground allspice |
1/8 teaspoon pepper |
dash cayenne pepper |
2 cups cubed cooked turkey |
1/4 cup minced fresh parsley, optional |
Directions:
1. In a Dutch oven or soup kettle, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until vegetables and barley are tender.
2. Stir in turkey and parsley if desired; heat through. Discard bay leaf. Yield: 9 servings.
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