Soothing Turmeric Chicken With Pearl Barley (Printable Version)

Comforting golden soup with tender chicken, hearty barley, and warming spices.

# 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 and Seasonings

09 - 6 cups low-sodium chicken broth
10 - 1 tablespoon olive oil
11 - 1 1/2 teaspoons ground turmeric
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon ground coriander
15 - 1 bay leaf
16 - 1/2 teaspoon salt, or to taste

→ Finish

17 - Juice of 1/2 lemon
18 - Fresh parsley, chopped, for garnish

# Directions:

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 for 1 minute until fragrant.
03 - Add diced chicken and cook, stirring, until lightly browned on all sides, about 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 hot soup into bowls and garnish with fresh parsley.

# Expert Suggestions:

01 -
  • The turmeric does actual work here—it's not just trendy, it genuinely makes you feel nourished from the inside out.
  • Pearl barley gives the soup this creamy, almost buttery texture without any cream, which feels like a small culinary magic trick.
  • One pot, about an hour, and you've got four servings of something that tastes like someone who cares about you made it.
02 -
  • The turmeric can sometimes taste a bit chalky if not bloomed properly in the oil at the beginning—that minute of cooking with garlic and the other spices is essential, not optional.
  • Pearl barley takes longer than rice or farro, so if you substitute grains, reduce the initial simmer time to keep everything from turning to mush.
  • Oversalting the broth is a common mistake that flattens all the nuanced flavors you've carefully built—start with the half teaspoon and add more only after tasting.
03 -
  • If your broth tastes too salty, add a peeled potato to the pot while simmering—it will absorb excess sodium, and you can remove it before serving.
  • The secret to silky soup is low heat and patience—a gentle simmer, not a rolling boil, keeps everything integrated and smooth.
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