I depend on simple, one-bowl meals for many of our winter meals. When I resort to this type of cooking I try to mix textures as well as food groups, and do my best to pack in the vitamins. Tonight’s meal was one such example: Chicken Florentine Wheatberry Soup.
By now you know that I’m usually searching for as many local ingredients as possible. Presently there aren’t many vegetables available through the Oklahoma Food Cooperative or at the Urban Agrarian, but I was able to snag some microgreens and a large gallon bag of spinach from Peach Crest Farms. To make my soup, I collected local JM Farm mushrooms (these can be found in the regular grocery stores, as they distribute statewide), my spinach, some wheatberries from John’s Farm in the Enid area, a cooked local chicken with stock I prepared last night and got to work.
The thing I love about spinach, many types of mushrooms, and some of the root vegetables is that you can almost taste the dirt when you eat them! What I mean by that is that they just really taste earthy, dark, mellow with a tiny bitter kick, and truly “vitamin-y.” Here’s the recipe in case you’d like to enjoy what we feasted on this evening:
Chicken Florentine Wheatberry Soup
4 cups chicken stock (pre-chilled so you will have strained off the fat before measuring)
2 cups cooked, diced chicken
1/2 medium onion, diced
6 large white mushrooms
1/2 cup wheatberries
Two large hand-fulls of fresh spinach, chopped (approximately 3 cups, fluffy/not packed)
Combine all ingredients except the spinach, bring to a boil then reduce to a simmer for 30 minutes. Add the spinach, and cook 15-30 more minutes, or until the wheatberries are completely plumped and nicely chewy. Serve with any type of bread or crackers; top with parmesan or a slice of sharp cheddar if you wish. This recipe serves four people; one healthy sized portion is only 178 calories before cheese or bread is added to your meal.
Warm wishes to you and yours as you enjoy your hot, hearty and healthy soup ~ bon apetit!