Soothing Turmeric Chicken With Pearl Barley (Printable Format)

Comforting golden soup with tender chicken, pearl barley, and warming spices for a nourishing meal.

# What's Needed:

→ Protein

01 - 2 boneless skinless chicken breasts, 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 tbsp olive oil
11 - 1 1/2 tsp ground turmeric
12 - 1/2 tsp ground black pepper
13 - 1 tsp ground cumin
14 - 1/2 tsp ground coriander
15 - 1 bay leaf
16 - 1/2 tsp salt or to taste

→ Finish

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

# How To Make It:

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 (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 - Serve hot, garnished with fresh parsley.

# Expert Advice:

01 -
  • The pearl barley creates this velvety, satisfying texture that makes you feel nourished from the inside out
  • Its one of those rare soups that actually tastes even better the next day, so you are basically meal prepping while you cook
  • The turmeric gives it this stunning golden color that makes the whole meal feel special even though it takes almost no effort
02 -
  • I once forgot to rinse the pearl barley and ended up with a slightly cloudy, overly thick soup. Now I always rinse it thoroughly under cold water until the water runs clear.
  • The barley will continue absorbing liquid as it sits, so if you are planning to serve leftovers the next day, you might want to thin it with a splash more broth.
03 -
  • The lemon juice is absolutely essential, do not skip it. I once forgot and the soup tasted flat until I squeezed some in at the table and suddenly everything came alive.
  • If you have time, let the soup cool completely and refrigerate it overnight. The flavors meld together in ways that make it taste like it came from a restaurant kitchen.
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