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Roaster Barley Soup

• Prep Time: 25 minutes
• Serving Size: 4

• 2 cups Cut Up Cooked Roaster
• 1/2 cup Diced Onion
• 1/2 cup Diced Celery
• 2 cans (14 1/2 ounces) Chicken Broth
• 1 cup Water
• 3/4 cup Quick Cooking Barley
• 2 Chicken Bouillon Cubes
• 1 box (9 or 10 ounces) Frozen Mixed Vegetables
• Fresh Parsley (optional)

• In Dutch oven or large pot, mix together OVEN STUFFER® Roaster meat, onion, celery, broth, water, barley and bouillon cubes. Bring to a boil; reduce heat and cook for 10 minutes, stirring occasionally. Add vegetables and cook an additional 10 minutes. Garnish with fresh parsley, if desired.