Soothing Turmeric Chicken With Pearl Barley (Printable)

Golden soup with tender chicken, pearl barley, and warming turmeric. Comforting and anti-inflammatory.

# What You Need:

→ Protein

01 - 2 boneless, skinless chicken breasts (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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing 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 occasionally, until beginning to turn opaque.
04 - Pour in chicken broth, add pearl barley, salt, and black pepper. Stir to combine thoroughly.
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 -
  • It wraps around you like a blanket without feeling heavy or overly rich.
  • The turmeric gives it this gorgeous golden color that makes even a regular Tuesday feel special.
  • Pearl barley adds a satisfying chew that keeps you coming back for another spoonful.
  • Leftovers somehow taste even better the next day once all the flavors settle in together.
02 -
  • Rinse the barley well or the broth will turn gummy and cloudy instead of clear and golden.
  • Don't add the zucchini too early or it'll dissolve into mush, wait until the last 15 minutes.
  • Turmeric stains everything, so use a wooden spoon or silicone spatula and avoid your favorite white dish towel.
  • If the soup thickens too much as it sits, just add a splash of broth or water when reheating.
03 -
  • Toast the barley in a dry pan for a few minutes before adding it to the soup for a deeper, nuttier flavor.
  • If you want a thicker, stew-like consistency, use less broth or let it simmer uncovered for the last 10 minutes.
  • Always taste before serving, sometimes a pinch more salt or a squeeze of lemon is all it needs to shine.
  • Use bone broth instead of regular chicken broth for extra richness and collagen.
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