Ingredients
2 quarts chicken broth
1 1/2 cups diced celery
1 cup medium pearl barley
1 medium onion, diced
3/4 cup diced carrots
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1/8 teaspoon pepper
dash cayenne pepper
2 cups cubed cooked turkey
1/4 cup minced fresh parsley
Directions
In a Dutch oven or soup kettle, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until vegetables and barley are tender. Stir in turkey and parsley if desired; heat through. Discard bay leaf before serving.
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