Soothing Turmeric Chicken Pearl Barley (Printable)

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

# 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, 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 - Transfer to bowls and serve hot, garnished with fresh parsley.

# Expert Advice:

01 -
  • The turmeric does something quietly magical—warming without shouting, soothing in a way that feels intentional and nourishing.
  • Pearl barley adds this wonderful chewiness that makes the soup feel substantial without being heavy, like it's actually taking care of you.
  • Everything cooks in under an hour, which means you can have something deeply comforting on the table faster than takeout arrives.
02 -
  • Don't skip rinsing the pearl barley—cloudy broth muddles all those spice flavors you've worked to build.
  • Adding the zucchini and spinach near the end keeps them from turning into mush; timing matters more than you'd think with vegetables in broth.
03 -
  • Make this in bigger batches and freeze in portions—it reheats beautifully and tastes even better the next day as flavors meld.
  • If your broth tastes too salty, a squeeze of lemon and a pinch of honey can balance it out without diluting the whole pot.
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