Soothing Turmeric Chicken With Pearl Barley (Print)

Golden, comforting soup with tender chicken and pearl barley infused with warming turmeric spices.

# 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 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 2-3 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 Tips:

01 -
  • It tastes like someone who actually cares is feeding you, not because it's complicated but because every element serves a purpose.
  • The soup gets better as it sits, making it perfect for batch cooking and stealing bowls throughout the week.
  • One pot, minimal fuss, and you end up with something that feels special enough for guests but easy enough for a solo Wednesday night.
02 -
  • Don't skip rinsing the pearl barley or skip the slow simmer—both are what separate a soupy stew from a proper soup with dignity.
  • Turmeric stains everything it touches, so use wooden spoons or silicone rather than white plastic, and wipe your hands before touching your face (a lesson learned the hard way).
03 -
  • Make extra and freeze it in portions—future you will be grateful on nights when cooking feels impossible but nourishment feels essential.
  • A squeeze of fresh lemon juice at the end transforms the whole bowl, brightening the turmeric and making everything taste more alive.
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