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Ingredients
Servings:6
1tbspcanola oil
5carrots
1onion
2/3cupquick-cooking barley
6cupreduced-sodium chicken broth
2cupcooked turkey breast
2cupbaby spinach
1/2tsppepper
Nutrition Facts
Per serving
Calculating nutrition...
Instructions
- 1
Sauté the vegetables
In a large saucepan, heat oil over medium-high heat. Add the chopped carrots and chopped onion; cook and stir until the carrots are crisp-tender, about 4–5 minutes.
- 2
Add barley and simmer
Stir in the barley and chicken broth; bring to a boil. Reduce heat and simmer, covered, until the carrots and barley are tender, about 10–15 minutes.
- 3
Finish and serve
Stir in the cubed turkey breast, baby spinach, and pepper. Heat through until spinach is wilted. Taste and adjust seasoning.
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Turkey and Vegetable Barley Soup
Created by: SundayPrepCo
Prep Time: 10m
Cook Time: 20m
Servings: 6
Ingredients
- 1 tbsp canola oil
- 5 carrots
- 1 onion
- 2/3 cup quick-cooking barley
- 6 cup reduced-sodium chicken broth
- 2 cup cooked turkey breast
- 2 cup baby spinach
- 1/2 tsp pepper
Instructions
- Sauté the vegetablesIn a large saucepan, heat oil over medium-high heat. Add the chopped carrots and chopped onion; cook and stir until the carrots are crisp-tender, about 4–5 minutes.
- Add barley and simmerStir in the barley and chicken broth; bring to a boil. Reduce heat and simmer, covered, until the carrots and barley are tender, about 10–15 minutes.
- Finish and serveStir in the cubed turkey breast, baby spinach, and pepper. Heat through until spinach is wilted. Taste and adjust seasoning.
Notes & Tips
Make this on Sunday and you're set for lunches all week. Stores great in the fridge for 4–5 days — the barley keeps its texture and soaks up a bit more broth as it sits, so add a splash of chicken broth when reheating if it thickens up. Freezes well for up to 3 months; freeze in individual portions for easy grab-and-go lunches. Great use of leftover rotisserie chicken or turkey if you have it.