Soothing Turmeric Chicken With Barley (Print Version)

Golden soup with tender chicken, pearl barley, and warming turmeric for a comforting, nourishing meal.

# 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

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until vegetables 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 occasionally, until beginning to turn opaque.
04 - Pour in chicken broth and 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 through.
07 - Taste and adjust seasonings as needed. Ladle soup into bowls, garnish with fresh parsley, and serve with lemon wedges.

# Expert Tips:

01 -
  • It comes together in just over an hour, which means you can make it on a weeknight without feeling like you've spent your evening in the kitchen.
  • The turmeric gives it an earthy warmth that makes you feel like you're doing something good for yourself while actually enjoying every bite.
  • Pearl barley adds a satisfying chew that keeps the soup interesting rather than turning it into something bland and forgettable.
02 -
  • Turmeric really does stain, so use wooden spoons or silicone utensils rather than your favorite white ones; if you spill it on your hands, a bit of rubbing alcohol takes it off faster than water alone.
  • The barley continues to absorb liquid even after you turn off the heat, so don't panic if it looks a little loose when you first finish cooking; let it sit for five minutes and it will reach the perfect consistency.
03 -
  • If your turmeric powder has been sitting in your cabinet for over a year, replace it; old spices lose their brightness and your soup will taste muted and one-dimensional.
  • Always bloom your spices in hot fat or oil for at least a minute before adding liquid; this technique releases compounds that make everything taste more vivid and intentional rather than flat.
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