Soothing Turmeric Chicken Pearl Barley (Printer-Friendly)

Comforting golden soup with tender chicken and hearty pearl barley, infused with warming turmeric for restorative bowls.

# 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. 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 frequently, until just beginning 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 Suggestions:

01 -
  • It's the kind of soup that tastes like someone cares about you, without requiring hours of fussing.
  • The turmeric gives it an almost mystical warmth that settles into your bones on cold days.
  • Pearl barley does something magical here—it absorbs all the flavors while staying tender and slightly chewy.
  • You end up with restaurant-quality depth from just one pot and about 70 minutes of your life.
02 -
  • Turmeric stains everything, so use wooden spoons you don't mind turning golden and be aware it might mark your teeth slightly—it's worth it.
  • Pearl barley needs the full 35 minutes simmering to develop its slightly chewy texture; shortcutting this creates hard, unpleasant grains.
  • The zucchini goes in at the very end because it releases water and will dissolve into mush if cooked for the full time.
03 -
  • Use a pot with a heavy bottom; it distributes heat evenly so nothing sticks to the bottom and burns while the barley simmers.
  • If your broth is particularly salty, use less than the recipe calls for and taste as you build—you can always add more but you can't remove it.
  • Save a bit of unblended soup before serving if you like thicker texture; blend it gently and stir back in for a creamier consistency without any dairy.
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