Soothing Turmeric Chicken With Pearl Barley (Printable Version)

Comforting golden soup with tender chicken, pearl barley, and warming turmeric spices ready in just over an hour.

# 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

→ Finish

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

# How to Prepare:

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 for 1 minute until fragrant.
03 - Add diced chicken and cook, stirring, until lightly browned on all sides, about 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 doesn't overpower—it whispers warmth and feels like medicine you actually want to eat.
  • Pearl barley adds a satisfying chew that makes you feel full without heaviness, perfect for when you need substance but not guilt.
  • It's a one-pot wonder that tastes like you fussed for hours but asks so little of your evening.
02 -
  • The turmeric can sometimes settle to the bottom and create an unpleasant gritty mouthfeel if you don't stir the pot occasionally—a quick stir every few minutes keeps it evenly distributed.
  • Don't add the spinach until the very end or it'll turn into brown mush, losing both its texture and that bright color that makes the final bowl look alive.
03 -
  • Always taste your broth before you begin—some brands run salty, and you'll adjust better if you know what you're starting with.
  • The lemon juice is essential, not optional—it's what transforms a good soup into one that tastes like someone really knew what they were doing.
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