Chunky Turkey and Spinach Soup

Chunky Turkey and Spinach Soup

For those of you who have never tried adding spinach to a soup, you're really missing out. It adds a level of texture to a soup you didn't even know you needed, plus you're sneaking in extra vitamins and iron into your meal. Originally this recipe calls for making turkey meatballs, but I was running short on time so I turned it into a chunky soup. It ended up tasting great and only took me a little over a half hour to make. You can customize this soup to add what ever vegetables you want, and it is 100% Whole 30 compliant. 

6 cups homemade chicken stock 

1 whole carrot, shaved and chopped

2 celery stocks, cleaned and chopped

1 small white onion, finely chopped

2 cloves garlic, finely minced

10 green beans, washed and chopped

1 pound extra lean ground turkey 

2 tablespoon olive oil

1 tablespoon sea salt

1 tablespoon dried basil 

1 teaspoon dried oregano

1/2 tablespoon dried parsley 

2 cups of fresh baby spinach

I happened to have matchstick carrots already in my fridge, so I used about 3/4 cup worth of carrots

I happened to have matchstick carrots already in my fridge, so I used about 3/4 cup worth of carrots

In a Dutch oven over medium heat, saute the chopped onions and garlic until the onion are almost translucent, about 3-4 minutes. Add the turkey meat to the pot and start to brown the meat. After 5 minutes, add the carrots, celery, green beans and all of the seasoning to the pot. Continue to cook for another 2-3 minutes. It is okay if the meat is not 100% cooked through at this point, because the meat will keep cooking as you bring the broth to temperature. 

Next add your chicken stock to the pot. If you are using the Meg's Paleo Living homemade chicken stock, you may need to add a cup of water to dilute the stock as it will be very thick. Increase the heat to high to get the soup to begin to boil. Allow to boil uncovered for 5 minutes, then reduce the heat to low, cover the pot and simmer for 20 minutes. 

When the soup is ready, get a bowl and fill it with  1-2 cups of spinach. It may look like a lot, but the soup will quickly wilt the leaves. Over the leaves, scoop and pour the soup over the leaves. In about a minute the spinach will wilt. Allow to cool and enjoy!

MEG'S AFTERTHOUGHTS: This soup can easily adjusted to not be Whole 30 or paleo; for those of you who can eat cheese unlike Meg, this soup is great with cheeses tortellini. To add the tortellini, when the soup is almost done, put a pack of tortellini from the refrigerated section of the grocery store into the soup. They will sink the bottom and then float back up after 3-5 minutes. Simple as that! You can use dried tortellini but that will take about 10-12 minutes. 

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