Soothing Turmeric Chicken Pearl Barley (Print)

Golden, comforting soup with tender chicken, pearl barley, and warming spices perfect for chilly days.

# Components:

→ 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 - 1.5 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

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, sautéing 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 frequently, 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 Advice:

01 -
  • The turmeric brings an earthy warmth that feels protective without being heavy or medicinal.
  • Pearl barley creates this unexpectedly creamy texture that makes the whole pot feel more luxurious than the ingredient list suggests.
  • It's genuinely easy to make, so you can have something deeply nourishing on the table on nights when you need it most.
02 -
  • Don't skip blooming the turmeric in oil—cooking the spice in fat for those few seconds completely changes its flavor from dusty to warm and alive.
  • Taste the barley at the 35-minute mark; if your pot runs hot or your barley is particularly large, it might need another 5 minutes, and that's okay.
03 -
  • Save a small handful of spinach to stir in right at the end instead of cooking it down—you'll get those fresh, vibrant green pieces rather than just dark wilted streaks.
  • For a vegetarian version, swap the chicken for chickpeas and use vegetable broth; add the chickpeas with the barley so they warm through gently without falling apart.
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