Easy Low Fat After Thanksgiving Turkey Barley Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Simple, delicious and healthy soup! This is a wonderful use for leftover Thanksgiving turkey, or can be made with chicken breasts. Serve piping hot with freshly baked bread, rolls, or pumpkin muffins. Enjoy! Ingredients:
6 cups unsalted chicken stock or 6 cups water |
3/4 cup hulled barley |
2 cups sliced fresh mushrooms |
1 cup sliced fresh carrot |
1 cup sliced celery (include leaves) |
1 cup chopped onion |
2 teaspoons chicken bouillon granules |
1 teaspoon dried thyme |
1/4 teaspoon ground black pepper |
2 cups diced cooked turkey breast or 2 cups cooked chicken breasts |
fresh snipped parsley, for garnish |
Directions:
1. Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
2. Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
3. Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.
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