Soothing Turmeric Chicken With Pearl Barley (Printer-friendly)

Golden-hued soup with tender chicken, pearl barley, and anti-inflammatory turmeric. Perfect for cozy, restorative meals.

# 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

# 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 minced garlic, turmeric, cumin, and thyme. Cook for 1 minute until fragrant.
03 - Add diced chicken and cook for 2-3 minutes, stirring, until just starting to turn opaque.
04 - Pour in chicken broth and add pearl barley, salt, and black pepper. Stir 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. Ladle soup into bowls, garnish with fresh parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • The pearl barley creates this incredible textural contrast that store-bought soups never quite achieve, chewy yet tender in a way that makes each spoonful genuinely satisfying.
  • You can make it on Sunday and the flavors actually deepen beautifully by Tuesday lunch, making your meal prep feel like a gift to your future exhausted self.
02 -
  • The first time I made this, I added the zucchini at the beginning with the other vegetables and ended up with a mushy, indistinguishable green something in my soup, so definitely hold it until those last 10-15 minutes.
  • I discovered through accidental oversimmering that pearl barley will continue absorbing liquid even after the heat is off, so if you're not serving immediately, you might want to add a splash more broth before reheating.
03 -
  • When reheating leftovers, add a small squeeze of fresh lemon juice to each portion to revive all those bright flavors that might have mellowed in storage.
  • I keep turmeric in the freezer rather than the spice cabinet, which dramatically extends its potency and vibrant color, making a noticeable difference in this particular recipe.
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