Soothing Turmeric Chicken With Pearl Barley (Printable View)

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

# Needed Ingredients:

→ 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

# Directions:

01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté 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 cook for 2 to 3 minutes, stirring, until just starting to turn opaque.
04 - Pour in chicken broth, add pearl barley, salt, and black pepper. Stir to combine.
05 - Bring the soup 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 another 10 to 15 minutes, or until barley is tender and chicken is fully cooked.
07 - Taste and adjust seasoning as needed. Ladle soup into bowls, garnish with fresh parsley, and serve with lemon wedges.

# Expert Hints:

01 -
  • The turmeric infuses every spoonful with subtle earthiness while working its anti-inflammatory magic without you even noticing.
  • It somehow manages to be both light enough for spring and hearty enough for winter, becoming the rare soup you might crave year-round.
02 -
  • The first time I made this soup, I added the zucchini too early and it completely disintegrated, which is why the recipe now calls for adding it later in the cooking process.
  • Turmeric can stain countertops and wooden spoons an alarming shade of yellow that doesn't easily wash away, so I learned to use my metal utensils and immediately wipe any spills.
03 -
  • Toast the barley in a dry pan for 3-4 minutes before adding it to the soup for a deeper, nuttier flavor that adds another dimension to the finished dish.
  • If you have a Parmesan rind lurking in your refrigerator, throw it into the simmering soup to infuse an umami richness that complements the earthy turmeric.
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