Soothing Turmeric Chicken Pearl Barley (Print Version)

Comforting golden soup with tender chicken and pearl barley

# 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 yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 small zucchini, diced

→ Broth & Seasonings

08 - 6 cups low-sodium chicken broth
09 - 1 1/2 teaspoons ground turmeric
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon sea salt
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon dried thyme
14 - 1 tablespoon olive oil

→ Garnishes

15 - 2 tablespoons fresh parsley, chopped
16 - Lemon wedges, for serving

# Cooking Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until vegetables begin to soften.
02 - Stir in garlic, turmeric, cumin, and thyme. Cook for 1 minute until fragrant.
03 - Add diced chicken and stir for 2-3 minutes until it begins to turn opaque.
04 - Pour in chicken broth, add pearl barley, salt, and black pepper. Stir thoroughly to combine.
05 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 35 minutes, stirring occasionally.
06 - Add diced zucchini, cover, and simmer for 10-15 minutes until barley is tender and chicken is fully cooked.
07 - Taste and adjust seasoning as needed. Ladle into bowls, garnish with fresh parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • It's the kind of soup that tastes like it's healing you while you eat it, without feeling preachy about wellness.
  • Pearl barley adds this wonderful chewiness that makes every spoonful feel substantial and satisfying.
  • The turmeric flavor is mellow and warm rather than aggressive, letting all the other ingredients shine together.
02 -
  • Turmeric needs fat to activate its full flavor potential, which is why we don't skip the olive oil or rush past the initial sauté.
  • Pearl barley really does expand significantly as it cooks, so don't be alarmed when what looked like a sparse soup suddenly becomes hearty and thick.
  • Turmeric stains are permanent on light-colored utensils and cutting boards, so I learned to use darker ones or wooden spoons exclusively for this recipe.
03 -
  • Don't skip rinsing the pearl barley; it removes excess starch that clouds the broth and affects the final texture.
  • If your soup tastes flat, it's almost always because you need more salt or a squeeze of lemon rather than more spice.
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