Saturday, January 7, 2012

Turkey & Barley Soup

Last night I really wanted homemade chicken noodle soup, but i didn't have chicken already cooked and i didn't have the right noodles. So i decided to use what I did have. I had just thawed out one of the turkey breasts left over from Thanksgiving and I had about a cup of barley left in the pantry. So here is what I came up with. I think this is now my new favorite soup of the season! :) It is hearty and full of flavor!

8 cups chicken stock
1 cup diced onion
3 cloves garlic minced
1 tsp olive oil
1/2 package of frozen spinach
3/4 cup medium barley (not quick cooking or pearl barley)
2 large eggs, lightly beaten
3 tsps corn starch
1 tsp freshly ground pepper
1 tsp salt and additional salt to taste
2 cups cooked turkey breast (cut into small bite size pieces (this is a great way to use up your left over turkey from Thanksgiving)

Heat Dutch oven on medium-high heat and add oil, make sure bottom of pan is fully coated. Add onion and garlic and sauté for 2 minutes, then add spinach and cook for another minute.

Add chicken stock and bring to a full boil. Stir in barley and then cover and reduce heat to simmer. Cook for 40 minutes, stirring occasionally.

Combine eggs, salt, cornstarch, pepper, and tablespoon of water in a small bowl, stirring with a whisk.

Slowly pour egg into broth mixture, stirring constantly with a whisk to ensure that the egg thickens and does not scramble.

Add turkey to the broth mixture; cook until mixture thickens and barley is done (about 3 minutes).

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