Leftover Turkey Soup

• trimmings from 1 turkey or 3 1/2 lb. cut up chicken
• 8 c. water
• 3 chicken flavor bouillon cubes or 3 tsp. chicken flavor instant bouillon
• 1 tsp. salt
• 1/4 tsp. poultry seasoning or sage
• 1 bay leaf
• 1/2 c. barley***
• 1 1/2 c. sliced carrots***
• 1 c. chopped onion
• 1 c. sliced celery
• 2 Tbsp. chopped fresh parsley

1. In 5-quart Dutch oven, combine turkey, water, bouillon, salt, poultry seasoning and bay leaf.
2. Bring to a boil.
3. Reduce heat and cover.
4. Simmer 1 1/2 hours, then stir in barley.
5. Re-cover. Simmer 30 minutes more, stirring occasionally.
6. Stir in carrots, onion and celery.
7. Simmer uncovered an additional 20 to 25 minutes or until vegetables and barley are tender.
8. Then stir in parsley last.
9. Makes 8 servings.

turkey, water, chicken flavor, salt, poultry seasoning, bay leaf, barley, carrots, onion, celery, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915680 (may not work)