TURKEY/CHICKEN BARLEY SOUP (meat)
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Ingredients 6 cup turkey or chicken broth 1 cup turkey or chicken, diced cooked 1 cup pearl barley 1 onion, chopped 2 celery, stalks, chopped 3 carrots, sliced 1 Bay leaf 1 teaspoon thyme 1/4 teaspoons marjoram 1/4 teaspoons ground black pepper 2 tablespoon fresh parsley, chopped

Instructions

Combine all the ingredients in soup pot or slow cooker. Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft.

Serving Size

Serves 6.

Notes

This is a great soup to use up left over turkey or chicken

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .