Soothing Turmeric Chicken With Pearl Barley (Printable)

A golden, warming soup with tender chicken, nutty pearl barley, and aromatic spices perfect for cold days.

# What You 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 & 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

# Step-by-Step:

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, 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 cooked through.
06 - Stir in spinach and cook for 2 minutes until wilted. Season with salt and lemon juice. Remove bay leaf.
07 - Ladle into bowls and serve hot, garnished with fresh parsley.

# Expert Suggestions:

01 -
  • The turmeric brings a gentle earthiness that feels both comforting and quietly healing without any fuss.
  • Pearl barley transforms the broth into something substantial enough to be a real meal, not just a side.
  • It comes together in just over an hour, perfect for weeknights when you want homemade but not complicated.
02 -
  • Don't skip rinsing the pearl barley—it removes excess starch that would make your broth cloudy instead of clear and inviting.
  • If your turmeric is more than two years old, use a bit more than the recipe calls for, as ground spices fade quietly over time.
03 -
  • Make a double batch and freeze half in individual containers—it reheats beautifully and tastes even more developed the next day.
  • If your broth tastes too salty, add a splash of water at the end rather than trying to fix it mid-cooking.
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