Soothing Turmeric Chicken With Pearl Barley (Printable Version)

A golden, warming soup combining tender chicken, pearl barley, and turmeric for comfort and wellness in every spoonful.

# What You’ll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced

→ Grains

02 - 3/4 cup pearl barley, rinsed

→ Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 medium onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 small zucchini, diced
08 - 3.5 oz baby spinach leaves

→ Broth & Seasonings

09 - 6 cups low-sodium chicken broth
10 - 1 tablespoon olive oil
11 - 1.5 teaspoons ground turmeric
12 - 0.5 teaspoon ground black pepper
13 - 1 teaspoon ground cumin
14 - 0.5 teaspoon ground coriander
15 - 1 bay leaf
16 - 0.5 teaspoon salt, or to taste

→ Finish

17 - Juice of 0.5 lemon
18 - Fresh parsley, chopped, for garnish

# Step-by-Step Guide:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic, turmeric, cumin, coriander, and black pepper. Cook 1 minute until fragrant.
03 - Add diced chicken and cook, stirring, until lightly browned on all sides, approximately 3 minutes.
04 - Pour in chicken broth and add pearl barley and bay leaf. Bring to a boil, then reduce heat to low and simmer, uncovered, for 35 minutes.
05 - Add zucchini and continue simmering for 10 minutes, until barley is tender and chicken is cooked through.
06 - Stir in spinach and cook for 2 minutes until wilted. Season with salt and lemon juice. Remove bay leaf.
07 - Ladle into bowls and serve hot, garnished with fresh parsley.

# Additional Tips::

01 -
  • It fills your home with a golden, spiced warmth that feels like a hug from the inside out.
  • The barley adds a satisfying chew that makes every spoonful hearty without being heavy.
  • It's flexible enough to handle whatever vegetables are lingering in your crisper drawer.
  • Leftovers taste even better the next day once the flavors have mingled overnight.
02 -
  • Don't skip rinsing the barley or your soup will turn gummy and cloudy instead of clean and golden.
  • Add the lemon juice at the very end; if you add it too early, the acidity can dull the turmeric's bright color.
  • If your chicken breasts are thick, dice them smaller so they cook evenly and stay tender.
03 -
  • Use low-sodium broth so you can control the salt level, especially if you plan to reduce the soup or freeze it.
  • Dice your vegetables roughly the same size so they cook evenly and every spoonful feels balanced.
  • If you love turmeric, add an extra half teaspoon, but know it can stain wooden spoons and light-colored pots.
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