Soothing Turmeric Chicken Pearl Barley (Print Version)

Comforting golden soup with tender chicken, pearl barley, and warming turmeric for immune-boosting nourishment.

# 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 - 1.5 teaspoons ground turmeric
12 - 0.5 teaspoon ground black pepper
13 - 1 teaspoon ground cumin
14 - 0.5 teaspoon ground coriander
15 - 1 bay leaf
16 - 0.5 teaspoon salt, or to taste

→ Garnish

17 - Juice of 0.5 lemon
18 - Fresh parsley, chopped, for serving

# Step-by-Step Guide:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, cooking 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 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 zucchini and continue simmering for 10 minutes until barley is tender and chicken is fully cooked through.
06 - Stir in spinach and cook for 2 minutes until wilted. Season with salt and lemon juice. Remove bay leaf.
07 - Transfer to bowls and serve hot, garnished with fresh parsley.

# Top Tips:

01 -
  • The turmeric and warming spices create a natural, gentle comfort that feels intentional rather than accidental.
  • Pearl barley adds substance and chew without heaviness, making this feel substantial enough for dinner but light enough to repeat.
  • It's the kind of soup that's even better the next day, forgiving and adaptable to whatever vegetables you have on hand.
02 -
  • Don't skip the blooming step with the spices in oil—it's the difference between turmeric tasting like a health requirement and tasting like comfort.
  • Pearl barley needs the full 35 minutes to become creamy; rushing it leaves you with undercooked grain and an incomplete soup.
  • The spinach wilts in seconds once the soup is hot, so add it last or it turns dark and loses its brightness.
03 -
  • Rinsing the pearl barley before adding it prevents starch buildup that can cloud your beautiful golden broth.
  • If you have fresh turmeric root instead of powder, grate it finely and use about half the amount, tasting as you go—the flavor is more delicate and floral.
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