Turkey Barley Soup

The drive home on Friday afternoons is always glazed and unfocused. Some where at the end of the week during the hours of 3 or 4, my brain just shuts off. I left school feeling a bit  sick, tired, sore throat, spacey. So when I got home all I wanted was to sit on the couch and eat soup. So I present to you Turkey Barley Soup, the answer to the Friday Afternoon Blahs. Barley is a great grain to use while dealing with PCOS, it is low on the gycemic index and can actually help with insulin resistance.

 

Turkey Barley Soup

  • 2 to 3 cups of cooked turkey
  • 1 Tbs of olive oil
  • 1-1/2 cups chopped carrots
  • 1 cup chopped celery
  • 1 cup of diced greens (kale, collard, swiss chard)
  • 1/2 cup chopped onion
  • 3 cups of chicken broth
  • 5 cups of water
  • 1/2 cup medium pearl barley
  • 1 teaspoon salt, optional
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 1/2 teaspoon pepper
Directions
1. Heat oil in dutch oven or large pot. Add onions, carrots and celery and cook until softened.
2. Add turkey to vegetables. Then add broth and water. Heat to a simmer.
3. Add barley, greens, bay leaf, spices and salt to taste.
4. Cook at a simmer for half and hour.
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