Soothing Turmeric Chicken Pearl Barley (Printer-Friendly)

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

# What You 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 minced garlic, turmeric, cumin, and thyme. Cook for 1 minute until fragrant.
03 - Add diced chicken and cook for 2-3 minutes, stirring frequently, until the meat begins to turn opaque.
04 - Pour in chicken broth and add pearl barley, salt, and black pepper. Stir to combine all ingredients thoroughly.
05 - Bring 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 10-15 minutes 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 Advice:

01 -
  • It tastes like comfort but feels like you're actually doing something good for your body, no guilt required.
  • Pearl barley gives it substance without heaviness, making it the kind of soup you crave on days when you need gentle nourishment.
  • The whole thing comes together in just over an hour, and most of that is hands-off simmering time.
02 -
  • Pearl barley will absorb liquid as it sits, so if you're not serving immediately, keep extra broth warm on the side to loosen the soup before reheating.
  • Don't rush the initial vegetable softening step—those 5 minutes set the flavor foundation for the entire pot, making it taste more intentional and developed.
  • Turmeric can stain your hands, cutting board, and light-colored pots, so use glass or stainless steel when possible, or accept the golden badges as temporary proof of what you've made.
03 -
  • If your broth is salty, use low-sodium and add your own salt gradually; it's easier to add more than take it away, and different brands vary wildly.
  • The chicken cooks through during the barley simmer, so don't worry about precooking it—the gentle heat keeps it tender and juicy rather than tough.
  • Toast the dried spices briefly in the hot oil before adding garlic to intensify their flavors without any of them tasting sharp or one-note.
Go Back