Soothing Turmeric Chicken Pearl Barley (Printable Version)

Golden comfort soup with tender chicken, pearl barley, and warming turmeric 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 yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 small zucchini, diced

→ Broth & Seasonings

08 - 6 cups low-sodium chicken broth
09 - 1 1/2 teaspoons ground turmeric
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon sea salt
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon dried thyme
14 - 1 tablespoon olive oil

→ Garnishes

15 - 2 tablespoons fresh parsley, chopped
16 - Lemon wedges for serving

# Method:

01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic, turmeric, cumin, and thyme. Cook for 1 minute until fragrant.
03 - Add diced chicken and cook for 2-3 minutes, stirring, until just starting to turn opaque.
04 - Pour in chicken broth, add pearl barley, salt, and black pepper. Stir to combine.
05 - Bring soup to a gentle boil, then reduce heat to low. Cover and simmer for 35 minutes, stirring occasionally.
06 - Add diced zucchini, cover, and simmer for 10-15 minutes until barley is tender and chicken is fully cooked.
07 - Taste and adjust seasoning as needed. Ladle soup into bowls, garnish with fresh parsley, and serve with lemon wedges.

# Expert Hints:

01 -
  • The pearl barley creates this incredible textural experience that makes each spoonful substantially more satisfying than regular chicken soup.
  • The turmeric gives it this gorgeous golden hue that somehow makes you feel better just looking at it, even before the anti-inflammatory benefits kick in.
02 -
  • Turmeric will stain wooden spoons and light-colored countertops if spilled, so I learned the hard way to use a metal spoon and wipe spills immediately.
  • The soup actually tastes even better the next day after the flavors have had time to meld overnight in the refrigerator.
03 -
  • Keep a piece of fresh ginger in the freezer and grate about a tablespoon directly into the soup along with the garlic for an extra layer of warming properties and brightness.
  • For deeper flavor, toast the dry pearl barley in the pot for about 2 minutes before adding the broth, which gives the whole soup a subtle nutty undertone that complements the turmeric beautifully.
Return