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Big-Batch Turkey Barley Soup

Big-Batch Turkey Barley Soup
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Do not be intimidated by the length of this recipe — it takes time, but the process itself is surprisingly easy. The resulting soup is fresh, aromatic and packed with vegetables, herbs and grains. If you can’t find turkey legs, substitute 6 whole chicken legs. As you’re cooking, be sure to season as you go. If you season gradually throughout the cooking process, versus adding salt at the end, you build flavor in your soup instead of it tasting salty. It may seem like a lot of salt as you are cooking, but this makes a lot of soup, and we are cutting down substantially on the sodium by making stock from scratch instead of buying the store-bought version.

Plus, this is an excellent freezer soup. Even if you are not expecting a big crowd, you can make this and freeze in individual portions. It makes for a soothing lunch during a busy workday or a ready-to-eat healthy dinner when you’re too tired to cook.

This soup is well-balanced with macronutrients, supplying the recommended 20-plus grams of protein, 5g fiber, and high amounts of unsaturated fat. The complexity of ingredients also offers a variety of micronutrients, especially with the different kinds of vegetables.

Active time: 1 hour Total time: 2 hours, 30 minutes


CLICK TO TWEET THIS ARTICLE > This turkey soup takes time, but the layers of flavor are worth the wait, plus it’s packed with macros to help you meet your goals, via @MyFitnessPal. #healthyrecipe


Originally published January 2021

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