With rice and barley.
From a box sold in Adams, Minnesota, with ephemera from Ohio.
Turkey Soup (12 servings)
Turkey
4 chicken bouillon (4 tsp.)
2 bay leaves
Simmer and cut in bite-size pieces.
Add:
1/2 c. each minute rice and quick cooking barley
Bring to a boil and reduce heat; cover and simmer for 30 minutes.
Add:
1-1/2 c. sliced carrots
1 c. chopped onion
1 c. sliced celery
1 minced garlic clove
1/4 tsp. pepper
1 tsp. salt
Cover; simmer 20 minutes till veggies are tender.
Add cubed turkey (1 c. breast) 2 tsp. fresh parsley and turkey; heat through.