Susan shares
"Leftover Turkey" Soup
Other vegetables may be added or substituted such as corn, zucchini, tomatoes, potatoes, peas, and mushrooms.
1 1/2 teaspoons salt
1/4 teaspoon poultry seasoning or sage
Bones and trimmings from one turkey or two chickens (you could also use Rotisserie chicken)
3 cubes or 3 teaspoons chicken bouillon
1 bay leaf
6 cups water
1/2 cup barley or rice, or 1 cup noodles
3 medium carrots, sliced
2 ribs celery, sliced
3 medium onions, sliced or chopped
2 tablespoons chopped parsley
In large saucepan, combine first 6 ingredients. Simmer covered, 1 1/2 hours. Remove bones; cut off meat and return meat to broth. Add remaining ingredients except parsley to broth. Simmer covered, 30 minutes or until vegetables and barley are tender. Garnish with parsley. Makes 6 to 8 servings.
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