Turkey Barley Soup

Ingredients:

8 cups chicken broth (low sodium or no salt added)
Onion, diced
Chopped vegetables - I usually use carrots, celery, parsnips
garlic, minced
Olive oil
Cooked turkey (or chicken), shredded or chopped
1 cup barley (I use pot barley ... you could use pearl as well)

Directions:

Heat the olive oil in a large pot. Add the onion and saute until soft and translucent. Add minced garlic and cook until garlic is golden. Add chopped vegetables and saute for 5 minutes. Pour in the chicken stock and bring to a simmer. Add the barley. Simmer for about 45 minutes, or until barley is cooked. When barley is cooked, add the turkey/chicken and cook until warmed through. About 5 minutes.

Serve with baking powder biscuits.

Great for left overs, though the barley will continue to absorb the broth so you may have to add more when reheating.