Soothing Turmeric Chicken With Barley (Printer-Friendly)

Golden soup with tender chicken, pearl barley, and warming turmeric. Perfect for cozy, restorative meals.

# 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, or to taste
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

# Direction Steps:

01 - In a large pot or Dutch oven, heat olive oil 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 to 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 the 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 to 15 minutes, or 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 someone cares about you, in the most understated way possible.
  • Pearl barley gives you this unexpected chew and creaminess without any cream at all.
  • The turmeric hits different when you're tired or under the weather, warming from the inside out.
02 -
  • Turmeric can stain your hands and your cutting board almost permanently, so grab a wooden spoon you don't mind yellowing and use it for stirring—it becomes part of the story.
  • Don't skip rinsing the pearl barley or your soup turns cloudy and starchy, which changes how elegant it feels in a bowl.
  • The chicken will continue cooking in the hot broth even after you add it, so pulling it off the heat slightly early keeps it from drying out and turning stringy.
03 -
  • Dice your vegetables smaller than seems necessary; they'll cook more evenly and let you taste all of them instead of some pieces being soft while others are still firm.
  • Keep the heat low once you add the broth—a rolling boil will make the barley break down too fast and turn the soup starchy and thick instead of brothy and elegant.
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