Pin This Soothing Turmeric Chicken With Pearl Barley is a comforting, golden-hued soup that combines tender chicken with hearty grains. Infused with the warming, anti-inflammatory benefits of turmeric, it is the perfect restorative meal for cozy nights.
Pin The combination of savory chicken broth, aromatic garlic, and earthy cumin creates a deep flavor profile. The addition of zucchini and carrots ensures a nutritious boost in every spoonful, while the pearl barley provides a satisfyingly chewy texture.
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 for serving
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 may stain surfaces and utensils; it is best to use non-porous cookware and tools when possible. Ensure you rinse the barley well before cooking to remove excess surface starch.
Varianten und Anpassungen
For a vegetarian version, omit the chicken and use an extra cup of barley or add a can of rinsed chickpeas. You can also stir in fresh spinach or kale at the very end for extra green nutrition.
Serviervorschläge
Serve this soup with a side of crusty bread for a heartier meal. For a wine pairing, try a chilled Pinot Grigio or a light-bodied Chardonnay to complement the earthy notes of the dish.
Pin Whether you are seeking a restorative meal or a simple weeknight dinner, this turmeric chicken and barley soup provides a nourishing balance of protein, grains, and vegetables.
Recipe Q&A
- → Can I make this vegetarian?
Absolutely. Simply omit the chicken and increase the pearl barley to 1 ½ cups or add chickpeas for protein. Use vegetable broth instead of chicken broth.
- → Do I need to soak pearl barley before cooking?
No soaking required. Pearl barley cooks directly in the soup, absorbing flavors as it simmers to tender perfection in about 35-45 minutes.
- → Can I use other grains instead of pearl barley?
Yes, but cooking times will vary. Brown rice needs 45 minutes, quinoa takes 15 minutes, and farro requires about 30 minutes. Adjust liquid accordingly.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to 4 days. The barley will continue absorbing liquid, so add extra broth when reheating to reach desired consistency.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Leave a bit of headspace in containers as liquids expand when frozen. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- → What vegetables can I add or substitute?
Feel free to add spinach, kale, or Swiss chard during the last 5 minutes. Other options include diced butternut squash, parsnips, or bell peppers depending on season.