Turkey Barley Soup


6 cups turkey or chicken broth*
4 ribs celery, diced
3 carrots, diced
1 small onion, diced
1 cup diced or shredded leftover turkey
¼ cup barley
Chopped parsley


Bring the broth and diced vegetables to a simmer. Add in leftover turkey or any meat that you picked from the carcass after making broth. Pour in the barley and simmer until everything is tender, about 20-25 minutes. Season with salt and pepper and sprinkle with parsley to serve.

*To make turkey broth from your leftover turkey carcass, place the bones in a pot and just barely cover with cold water. Add in aromatics, such as scraps of celery/celery leaves, carrots, onions, parsley stems, scallion whites, whole peppercorns, bay leaves, slices of ginger, etc. Bring to a simmer and cook until the broth is flavorful and vegetables soften, at least 30 minutes and up to 3 hours. Strain and use in soups, risottos, stews, etc.
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