Soothing Turmeric Chicken With Pearl Barley (Printable)

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

# Ingredient List:

→ 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

# How-To Steps:

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, 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 Advice:

01 -
  • It tastes like comfort wrapped in a bowl, with turmeric doing the heavy lifting for both flavor and wellness.
  • Pearl barley adds substance without heaviness, making you feel genuinely nourished rather than just full.
  • The whole thing comes together in just over an hour, which feels like a gift when you need it most.
02 -
  • Don't skip rinsing the pearl barley—unrinsed barley releases too much starch and your soup becomes gluey instead of silky.
  • The turmeric needs those companion spices (cumin and coriander) or it tastes one-dimensional; together they create magic.
  • Tasting and adjusting salt at the very end is essential because broth saltiness varies so much between brands.
03 -
  • Make a double batch and freeze half in portions—it reheats beautifully and tastes even better the next day as flavors deepen.
  • If you can't find pearl barley, farro or brown rice work as substitutes, though you'll need to adjust cooking time slightly.
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