Soothing Turmeric Chicken With Pearl Barley (Printable)

Comforting golden soup with tender chicken, hearty pearl barley, and warming turmeric spices.

# 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 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 - 1.5 teaspoons ground turmeric
12 - 0.5 teaspoon ground black pepper
13 - 1 teaspoon ground cumin
14 - 0.5 teaspoon ground coriander
15 - 1 bay leaf
16 - 0.5 teaspoon salt, or to taste

→ Finish

17 - Juice of 0.5 lemon
18 - Fresh parsley, chopped, for garnish

# How To Make:

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, 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 - Ladle soup into bowls and serve hot, garnished with fresh parsley.

# Expert Advice:

01 -
  • It comes together in just over an hour, which means you can have something deeply comforting on the table before anyone gets too hungry.
  • The turmeric does real work here—warming, grounding, and genuinely good for you in ways that feel honest rather than trendy.
  • Pearl barley adds this subtle, slightly nutty chewiness that makes every spoonful more interesting than plain broth.
  • One pot means minimal cleanup, and the leftovers actually taste better the next day.
02 -
  • Don't skip the 1-minute spice blooming step; this is what separates this soup from tasting raw and flat, versus warm and deeply satisfying.
  • If your broth is already on the salty side, start with 1/4 teaspoon of salt and taste before adding more—you can always add it at the end.
  • The lemon juice isn't optional or decorative; it's what makes all the spices sing and keeps the whole thing from tasting heavy.
03 -
  • Taste as you go, especially with salt and lemon—both transform the entire soup, but you need to adjust them to your own preference and the specific broth you're using.
  • If you're worried about the chicken drying out, cut it into slightly larger chunks; smaller pieces cook faster but are easier to overcook, so bigger pieces stay juicier.
  • Make a double batch and freeze half—this soup freezes beautifully and becomes instant comfort food on a future day when you need it most.
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