I love this time of year and the holidays! I especially enjoy using the leftover turkey for healthy meals. Since the weather in the northeast has been cold and snowy, it made perfect sense to make soup with the turkey. It turned out absolutely delicious and did not take much effort.
WHAT YOU NEED:
- 1 Tbsp. Olive Oil
- 1 Tbsp. Minced Garlic
- 1/2 – 1 Cup Chopped Celery
- 1 Cup Chopped Carrots
- 1 Cup Leftover turkey, chopped or shredded
- 32 oz. Low Sodium Chicken Broth
- 1/2 Cup Barley, uncooked
- 1 Cup Water
- 1-2 Dashes Black Pepper, Dried Basil and Parsley
In a large stock pot, heat oil and sauté garlic and celery. Stir in carrots and turkey and heat for a couple of minutes. Add broth, water, barley and spices. Cover and bring to a boil over medium heat. Reduce heat and let simmer for an hour or until vegetables are tender. Makes 8 servings.
96 Calories, 3 g fat, 1 g sat. fat, 12 mg cholesterol, 69 mg sodium, 9 g carbohydrate, 1 g fiber, 9 g protein