Soothing Turmeric Chicken Pearl Barley

A comforting, golden soup featuring tender chicken, pearl barley, and warming turmeric—perfect for boosting immunity and soothing the soul. This dairy-free main dish is designed to be both nourishing and easy to prepare, making it a staple for cozy evenings.

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This global-inspired soup combines the earthiness of cumin and coriander with the vibrant color of turmeric. The addition of fresh spinach and lemon juice at the end ensures a bright finish to this hearty meal.

Ingredients

• Protein: 2 boneless, skinless chicken breasts (about 400 g), diced
• Grains: 3/4 cup (120 g) pearl barley, rinsed
• Vegetables: 2 medium carrots, diced; 2 celery stalks, diced; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1 small zucchini, diced; 100 g baby spinach leaves
• Broth & Seasonings: 6 cups (1.5 L) low-sodium chicken broth, 1 tbsp olive oil, 1 1/2 tsp ground turmeric, 1/2 tsp ground black pepper, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 bay leaf, 1/2 tsp salt (or to taste)
• Finish: Juice of 1/2 lemon, fresh parsley, chopped, for garnish

Instructions

Step 1

Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.

Step 2

Stir in garlic, turmeric, cumin, coriander, and black pepper. Cook 1 minute until fragrant.

Step 3

Add diced chicken and cook, stirring, until lightly browned on all sides (about 3 minutes).

Step 4

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.

Step 5

Add zucchini and continue simmering for 10 minutes, until barley is tender and chicken is cooked through.

Step 6

Stir in spinach and cook for 2 minutes until wilted. Season with salt and lemon juice. Remove bay leaf.

Step 7

Serve hot, garnished with fresh parsley.

Zusatztipps für die Zubereitung

Utilize a large soup pot to allow the pearl barley enough space to expand as it cooks. Ensure you have a sharp chef's knife and a cutting board for dicing the vegetables uniformly, and use a ladle to serve the hot soup into bowls.

Varianten und Anpassungen

For a vegetarian version, substitute the chicken with chickpeas and use vegetable broth. Pearl barley can be swapped for farro or brown rice; just remember to adjust the cooking time as needed. You can also add a pinch of chili flakes if you prefer a gentle heat.

Serviervorschläge

This soup is best served steaming hot in a cozy bowl, garnished with a generous sprinkle of fresh parsley. It pairs beautifully with warm, crusty bread for a complete and comforting meal.

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Enjoy this wholesome and vibrant chicken and barley soup as a perfect way to soothe the soul and provide comfort on a chilly day.

Recipe FAQ

→ Can I make this vegetarian?

Yes, substitute the chicken with chickpeas and use vegetable broth instead of chicken broth. The cooking time remains similar.

→ What can I use instead of pearl barley?

Farro or brown rice work well as substitutes. Brown rice may need 5-10 minutes additional cooking time to become tender.

→ Is this gluten-free?

Pearl barley contains gluten. For a gluten-free version, replace it with brown rice, quinoa, or certified gluten-free grains.

→ Can I freeze this soup?

Yes, it freezes well for up to 3 months. The barley may soften slightly after freezing and reheating, but flavors remain excellent.

→ How can I add more heat?

Add a pinch of red chili flakes with the spices, or serve with sliced fresh chilies as a garnish for those who enjoy spice.

→ What should I serve with this?

Warm crusty bread, naan, or crackers pair beautifully. A simple green salad with lemon vinaigrette complements the flavors.