Soothing Turmeric Chicken With Barley (Print Version)

Golden soup with tender chicken, pearl barley, and anti-inflammatory turmeric. Cozy and restorative comfort in a bowl.

# What You'll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts (approximately 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

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic, ground turmeric, cumin, and thyme. Cook for 1 minute until fragrant.
03 - Add diced chicken and cook for 2 to 3 minutes, stirring frequently, until just beginning to turn opaque.
04 - Pour in chicken broth and add pearl barley, salt, and black pepper. Stir to combine thoroughly.
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 through.
07 - Taste and adjust seasoning as needed. Ladle soup into bowls, garnish with fresh parsley, and serve with lemon wedges.

# Additional Tips::

01 -
  • It warms you from the inside out without feeling heavy or rich.
  • The turmeric gives it a soft glow and a gentle, earthy flavor that feels restorative.
  • Pearl barley adds a chewy heartiness that makes every spoonful satisfying.
  • It comes together in one pot with minimal fuss and maximum flavor.
02 -
  • Rinse the pearl barley well or the soup will turn cloudy and starchy.
  • Add the zucchini at the end, not the beginning, or it will turn to mush.
  • Turmeric stains everything, use a wooden spoon or silicone spatula, not your favorite white one.
  • If the soup thickens too much as it sits, just add a splash of broth or water when reheating.
03 -
  • Use a mix of dark and white meat chicken if you want more flavor, thighs stay juicier than breasts.
  • Toast the barley in a dry pan for a few minutes before adding it to the soup for a deeper, nuttier flavor.
  • Always taste before serving, a pinch more salt or a squeeze of lemon can transform the whole bowl.
  • If you love ginger, grate a little fresh ginger in with the garlic for an extra layer of warmth.
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