Soothing Turmeric Chicken With Pearl Barley

Wrap yourself in the warmth of a golden bowl of Soothing Turmeric Chicken with Pearl Barley. This comforting, golden-hued soup is designed for restorative meals, combining lean protein with the hearty, satisfying texture of pearl barley and the warming, anti-inflammatory benefits of ground turmeric.

Pin it

The secret to this recipe lies in the aromatic foundation of sautéed mirepoix, garlic, and earthy spices like cumin and thyme, which infuse the chicken broth with a fragrant depth that complements the tender chicken breasts.

Ingredients

• Protein: 2 boneless, skinless chicken breasts (about 400 g), diced
• Grains: 3/4 cup (130 g) pearl barley, rinsed
• Vegetables: 2 medium carrots (peeled and diced), 2 celery stalks (diced), 1 medium yellow onion (finely chopped), 3 garlic cloves (minced), 1 small zucchini (diced)
• Broth & Seasonings: 6 cups (1.5 L) low-sodium chicken broth, 1 1/2 teaspoons ground turmeric, 1/2 teaspoon ground black pepper, 1 teaspoon sea salt (or to taste), 1/2 teaspoon ground cumin, 1/2 teaspoon dried thyme
• Garnishes: 2 tablespoons fresh parsley (chopped), lemon wedges

Instructions

Step 1

In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.

Step 2

Stir in the garlic, turmeric, cumin, and thyme. Cook for 1 minute until fragrant.

Step 3

Add the diced chicken and cook for 2–3 minutes, stirring, until just starting to turn opaque.

Step 4

Pour in the chicken broth, add the pearl barley, salt, and black pepper. Stir to combine.

Step 5

Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 35 minutes, stirring occasionally.

Step 6

Add the diced zucchini, cover, and simmer for another 10–15 minutes, or until barley is tender and chicken is fully cooked.

Step 7

Taste and adjust seasoning. Ladle soup into bowls, garnish with fresh parsley, and serve with lemon wedges.

Zusatztipps für die Zubereitung

Turmeric has a tendency to stain porous surfaces. To keep your kitchen tidy, use non-porous utensils like stainless steel or silicone when stirring your soup. Using a heavy-bottomed Dutch oven helps maintain a steady simmer and prevents the barley from sticking to the bottom.

Varianten und Anpassungen

For a vegetarian version, omit the chicken and use an extra cup of barley or add a can of chickpeas for protein. You can also boost the nutrient density by stirring in fresh spinach or chopped kale at the very end of the cooking process until wilted.

Serviervorschläge

Serve this golden soup with a side of crusty bread for a heartier meal. To balance the warming spices, pair the dish with a chilled Pinot Grigio or a light-bodied Chardonnay.

Pin it

Pin it

This Soothing Turmeric Chicken with Pearl Barley is a nourishing hug in a bowl, perfect for restoring your energy on a quiet evening or warming up on a chilly night.

Recipe Questions & Answers

→ Can I substitute brown rice for pearl barley?

Yes, you can use brown rice instead of pearl barley. Keep in mind that brown rice may require a slightly longer cooking time, typically 40-45 minutes, to achieve the proper tender texture.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The barley will absorb more liquid over time, so you may need to add extra broth when reheating.

→ Can I make this in a slow cooker?

Absolutely. Sauté the aromatics first, then transfer everything except the zucchini to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, adding the zucchini in the last 30 minutes.

→ What can I use instead of chicken breast?

Boneless chicken thighs work wonderfully and add extra richness. You can also use rotisserie chicken, adding it during the last 15 minutes of cooking to prevent it from becoming tough.

→ Is fresh turmeric better than ground?

Fresh turmeric offers a brighter flavor. Use about 1 tablespoon of grated fresh turmeric in place of the ground version. Be aware it stains more readily than the dried spice.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating gently on the stovetop.