Soothing Turmeric Chicken With Pearl Barley (Printable version)

Golden, comforting chicken and barley soup with warming turmeric and tender vegetables.

# 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. 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, 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 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 -
  • The turmeric gives you that golden glow and anti-inflammatory magic without tasting medicinal.
  • Pearl barley adds real substance and chewy texture that makes this feel like an actual meal, not just broth.
  • It comes together in under two hours and tastes even better the next day when flavors have gotten cozy with each other.
02 -
  • Turmeric can stain your cutting board and wooden spoons yellow-orange, so use plastic or non-porous materials if you want to keep things looking pristine.
  • Don't skip rinsing the pearl barley—it makes the visible difference between a muddy-looking soup and one that's clear and golden.
03 -
  • This soup tastes noticeably better on day two when the flavors have had time to marry together, so make it ahead if you can.
  • Freeze leftovers in individual containers for quick meals later—the flavors hold beautifully for up to three months.
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