Soothing Turmeric Chicken With Pearl Barley (Printable)

Hearty chicken and barley simmered with turmeric, vegetables, and warming spices for a comforting, nourishing meal.

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

→ Broth & 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 Make It:

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 for 1 minute until fragrant.
03 - Add diced chicken and cook, stirring occasionally, until lightly browned on all sides, about 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 - Ladle into bowls and serve hot, garnished with fresh parsley.

# Expert Suggestions:

01 -
  • It tastes like care in a bowl—the kind of meal you crave when you need grounding and nourishment.
  • Pearl barley adds substance and chewiness that keeps you satisfied without heaviness, and the turmeric does more than flavor; it's an ancient healer's secret.
02 -
  • Don't skip the initial sauté of onion, carrots, and celery—this five-minute step creates a flavor foundation that makes the difference between good soup and soup you crave.
  • Add the zucchini late because it softens quickly; adding it with the barley at the start means you'll end up with mush instead of tender bites.
03 -
  • Fresh ground turmeric is worth the search because it has more vibrancy than the powdered version that's been sitting in your cabinet—the difference is noticeable and worth the effort.
  • Always add lemon juice at the very end after tasting, never during cooking, because heat diminishes its brightness and you lose the final flavor lift that makes people ask for your recipe.
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