Ground Chicken Barley Spinach Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tbsp EVOO1 onion (large, diced)1 tsp minced garlic1 tsp dried thyme1/2 tsp poultry seasoning1/2 tsp seasoning (Spike, optional)10 ozs mushrooms (brown Crimini, chopped in medium-sized pieces)8 cups vegetable stock (or use 2 14 oz. cans vegetable broth and 1/2 cup water)1/2 cup pearl barley1 lb ground turkey (lean)saltground black pepper2 cups spinach (chopped, or more)
1. Heat 1 tbsp. oil in heavy dutch-oven type pan. Add the chopped onions and saute over high heat until the onions are softened and starting to brown, about 5 minutes. Turn heat to medium, add garlic, thyme, poultry seasoning, and Spike Seasoning (if using) and saute 1-2 minutes more.
2. add the chopped mushrooms, vegetable stock, mushroom stock (or more vegetable stock), and barley, turn the heat to medium low, and and let the mixture simmer about 30 minutes or until the barley is starting to get tender.
3. When barley is nearly tender, heat the other 2 tsp. oil in a large heavy frying pan and cook the ground turkey over medium-high heat until it's nicely browned, breaking apart with a turner as it cooks. Season to taste with salt and fresh ground black pepper. Add the meat to the soup pot and continue to cook 20-30 minutes more, until the barley is done. (You may need to add a cup or two of water.)
3. When the barley is tender, add the spinach and cook until it's wilted, about 10 minutes.
Serving Size: 6
2. add the chopped mushrooms, vegetable stock, mushroom stock (or more vegetable stock), and barley, turn the heat to medium low, and and let the mixture simmer about 30 minutes or until the barley is starting to get tender.
3. When barley is nearly tender, heat the other 2 tsp. oil in a large heavy frying pan and cook the ground turkey over medium-high heat until it's nicely browned, breaking apart with a turner as it cooks. Season to taste with salt and fresh ground black pepper. Add the meat to the soup pot and continue to cook 20-30 minutes more, until the barley is done. (You may need to add a cup or two of water.)
3. When the barley is tender, add the spinach and cook until it's wilted, about 10 minutes.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 165.6
- Total Fat: 7.5 g
- Cholesterol: 25.7 mg
- Sodium: 110.5 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.6 g
- Protein: 13.2 g
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