Turkey barley soup

This was really good! I made the turkey stock after Thanksgiving and froze it. Today I made it into a delicious lunch.

Makes the one bowl of soup pictured above. Scale as necessary. It's such a hearty soup, it probably could be divided into two smaller bowls, maybe with a little more salad and a roll.

16 oz. turkey stock with 3.0 oz. turkey 1/8 cup pearled barley (0.8 oz. by weight) carrot, peeled and sliced celery, sliced

I had frozen the turkey stock and turkey together in a single vacuum sealed bag, so separated out the meat from the stock. Here's the meat:

Bring a soup pan with just the stock to a boil, add the barley, reduce the heat and simmer for 45 minutes.

Here are the celery and carrot ready to go into the soup.

Add the celery and carrot to the soup and cook for 10 minutes.

Add the turkey and cook for 5 minutes or until the barley and vegetables are done.

Adjust the seasoning with salt, freshly ground black pepper, and a few dashes of hot sauce (if desired).

I served it with a side Caesar salad and it was a delicious lunch!