Soothing Turmeric Chicken With Pearl Barley (Print View)

Comforting golden soup with chicken, pearl barley, and warming turmeric spices

# 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 & 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, adjusted to taste

→ Finish

17 - Juice of 1/2 lemon
18 - Fresh parsley, chopped, for garnish

# How To Make It:

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, 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 soup into bowls and serve hot, garnished with fresh parsley.

# Expert Suggestions:

01 -
  • The barley gets creamy without any cream, creating a naturally luxurious texture that feels indulgent but stays light.
  • One pot means you're not drowning in dishes, and the whole thing comes together in just over an hour.
  • Turmeric, cumin, and coriander work together like old friends, warming you from the inside without shouting.
02 -
  • Don't skip rinsing the barley or it'll make your broth starchy and cloudy; this one small step changes everything about the final texture.
  • Add the spinach at the very end so it keeps its brightness and doesn't turn into muted strands; if you add it too early it loses its personality.
03 -
  • If you're short on time, cut your vegetables smaller so they soften faster; bigger pieces need more simmering time but can be lovelier to look at if you have it.
  • Taste as you go once the barley is nearly tender, because salt needs adjusting once all the ingredients are in the pot and flavors concentrate.
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