Soothing Turmeric Chicken Pearl Barley (Printable Version)

Hearty golden soup with chicken, barley, and warming turmeric spices.

# Ingredient List:

→ 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 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 and translucent.
02 - Stir in minced garlic, ground turmeric, cumin, coriander, and black pepper. Cook for 1 minute until fragrant.
03 - Add diced chicken and cook, stirring occasionally, 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 diced zucchini and continue simmering for 10 minutes until barley is tender and chicken is cooked through.
06 - Stir in baby spinach and cook for 2 minutes until wilted. Season with salt and fresh lemon juice. Remove and discard bay leaf.
07 - Ladle soup into bowls and serve hot, garnished with fresh chopped parsley.

# Expert Tips:

01 -
  • The turmeric works quietly in the background, making your body feel grateful without any pretense or health-food fussiness.
  • Pearl barley adds this creamy, almost luxurious texture that makes the soup feel substantial enough for dinner without weighing you down.
  • It comes together in just over an hour, so you can make it on a random Tuesday when you need something restorative but don't have all evening.
02 -
  • Pearl barley absorbs liquid as it cooks, so don't panic if the soup looks soupy at first—it will thicken naturally as the barley softens and releases its starch.
  • The lemon juice at the end isn't optional—it's what transforms a good warm soup into something that actually tastes bright and alive, so don't skip it even if you think it's unnecessary.
03 -
  • Make a bigger batch than you think you'll need—this soup actually improves on the second day as the flavors deepen and integrate.
  • If you're cooking for someone with gluten concerns, brown rice swaps for the barley perfectly and cooks in about the same time, though you might reduce it to half a cup to start.
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