Soothing Turmeric Chicken Pearl Barley (Printable)

Golden chicken soup with pearl barley and warming spices for comfort.

# Ingredient List:

→ 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 onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 small zucchini, diced
08 - 3.5 oz baby spinach leaves

→ Broth and Seasonings

09 - 6 cups low-sodium chicken broth
10 - 1 tablespoon olive oil
11 - 1 1/2 teaspoons ground turmeric
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon ground coriander
15 - 1 bay leaf
16 - 1/2 teaspoon salt, or to taste

→ Finish

17 - Juice of 1/2 lemon
18 - Fresh parsley, chopped, for garnish

# How-To Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic, turmeric, cumin, coriander, and black pepper. Cook 1 minute until fragrant.
03 - Add diced chicken and cook, stirring, until lightly browned on all sides, approximately 3 minutes.
04 - Pour in chicken broth and add pearl barley and bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 35 minutes.
05 - Add zucchini and continue simmering for 10 minutes until barley is tender and chicken is cooked through.
06 - Stir in spinach and cook for 2 minutes until wilted. Season with salt and lemon juice. Remove bay leaf.
07 - Serve hot, garnished with fresh parsley.

# Expert Hints:

01 -
  • The turmeric and warming spices make you feel cared for without being heavy or complicated.
  • Pearl barley adds a subtle chewiness that makes every spoonful interesting, not just smooth broth.
  • It comes together in just over an hour, which feels like you made something real without spending your whole evening cooking.
02 -
  • Don't skip rinsing the pearl barley—it removes starch that can make your broth cloudy and the barley itself tastes cleaner.
  • The turmeric needs fat to activate and develop its full flavor, so sautéing it in oil with the other spices is non-negotiable.
  • Adding the spinach at the very end keeps it from breaking down into sad gray threads and preserves its bright green color.
03 -
  • Taste and adjust the turmeric and salt at the end—some broths are saltier than others and turmeric can taste different depending on how fresh it is and where it came from.
  • If your barley isn't softening after forty-five minutes, your heat might be too low; nudge it up slightly without letting it boil aggressively.
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