Chicken Barley Soup

This recipe makes a good tasting soup,
you could substitute cooked turkey.
This is definitly a comfort food!

Ingredients:
2 tsp extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1/2 cup pearled barley
6 cups reduced-sodium chicken broth
2 carrots, peeled and diced
2 medium parsnips, peeled and diced
2 cups skinless cooked chicken, diced
2 tsp lemon juice
1/4 tsp freshly ground pepper
1/2 tsp salt (optional)

Directions:
Heat oil in large soup pot over medium heat.
Add onion and cook stirring, until softened.
Add garlic and cook, stirring, for 30 seconds.
Add barley and stir to coat.
Add broth and bring to a simmer.
Reduce heat to low. Skim off any froth.
Cover and simmer for about 20 minutes.
Add carrots and parsnips.
Cover and simmer until the barley
and vegetables are just tender.
Add turkey and simmer until heated through.
Add lemon juice and pepper.
Taste and add salt, if needed.