Soothing Turmeric Chicken With Pearl Barley (Printable)

Golden comfort soup with tender chicken, pearl barley, and warming turmeric spice.

# What You Need:

→ Protein

01 - 2 boneless, skinless chicken breasts (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:

01 - Heat 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 and add pearl barley, salt, and black pepper. Stir to combine.
05 - Bring 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 10-15 minutes more 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 Tips:

01 -
  • The pearl barley creates this incredible velvety broth that feels like a hug from the inside out
  • Turmeric and black pepper together pack an anti inflammatory punch that actually works
  • One pot means less cleanup when you are already feeling run down or just tired
02 -
  • Turmeric stains everything it touches, including plastic utensils and light colored countertops
  • The barley continues absorbing liquid as it sits, so the soup will thicken up in the fridge overnight
03 -
  • Rinse your barley until the water runs clear to avoid any cloudy or starchy broth
  • Wait until the very end to add salt if you are using regular store bought broth
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