Save to Pinterest One chilly Tuesday when the rain would not stop I found myself staring at a lonely bag of barley and some chicken. I wanted something that felt like a hug but did not leave me feeling heavy before bed. The vibrant yellow of the turmeric caught the light as I opened the spice drawer and I knew exactly what to do. Within minutes the kitchen was filled with an earthy aroma that immediately eased my restless mind. It turned out to be the most grounding meal I have ever stumbled upon.
I served this to my sister when she was recovering from a long flight and we sat on the floor with our bowls. We did not talk much because the warmth of the steam was doing all the work of catching up for us. It has since become our unofficial tradition whenever one of us needs a little extra care.
Ingredients
- Chicken Breasts: I prefer cutting them into small even cubes so every spoonful gets a bit of lean protein.
- Pearl Barley: Make sure to rinse it well to remove any dust or excess starch before it hits the pot.
- Turmeric: This is the star that provides that beautiful glow and a subtle woody depth to the broth.
- Zucchini: Adding these near the end keeps them from turning into mush while adding a fresh pop of green.
- Chicken Broth: Using low sodium allows you to control the saltiness as the barley absorbs all the liquid.
Instructions
- Softening the base:
- Toss your onion carrots and celery into the pot with a splash of oil until they get shiny and tender. This creates a sweet foundation for the golden broth to follow.
- Blooming the spices:
- Stir in the garlic and spices for just a minute until the kitchen starts smelling like a cozy spice market. This short burst of heat wakes up the turmeric and cumin perfectly.
- Browning the chicken:
- Add the cubes of chicken and let them turn white on the outside while soaking up the yellow spices. You do not need to cook them through yet as they will finish in the broth.
- The long simmer:
- Pour in the broth and barley then let everything bubble away quietly while you go relax for half an hour. The barley will slowly swell and become tender during this time.
- The final touch:
- Drop in the zucchini for the last ten minutes to let it soften without losing its bite. This keeps the vegetable tasting fresh rather than boiled.
Save to Pinterest Last winter I made a double batch during a power outage and we ate it by candlelight while the wind howled outside. The soup felt like our own private sunshine in the middle of a dark house.
Choosing Your Grains
While pearl barley is my go to for that specific bounce you could easily swap it for farro or even brown rice if you have those on hand. Just keep an eye on the cooking time as different grains will thirst for different amounts of liquid.
Keeping It Bright
A squeeze of fresh lemon right before you eat is what really wakes up the earthy notes of the turmeric. It cuts through the richness of the chicken and makes the whole bowl feel light and balanced.
Making It Your Own
This recipe is incredibly forgiving and welcomes whatever leftovers you might have hiding in your vegetable crisper. I often find myself throwing in a handful of greens or an extra clove of garlic depending on my mood.
- Stir in some fresh spinach at the very last second for a boost of color.
- Try swapping the chicken for chickpeas if you want a meatless version that still feels filling.
- Use a heavy bottomed pot to ensure the barley cooks evenly without sticking to the floor of the pan.
Save to Pinterest I hope this golden bowl brings you as much peace and warmth as it does for me every time I make it. May your kitchen be filled with the scent of spices and your heart be full.
Recipe Questions
- → What makes turmeric beneficial in this soup?
Turmeric contains curcumin, a compound with powerful anti-inflammatory and antioxidant properties. When combined with black pepper, its absorption increases significantly, making this soup both comforting and potentially beneficial for joint health and immunity.
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. The barley will continue to absorb liquid, so you may need to add more broth when reheating.
- → What can I substitute for pearl barley?
You can use farro, brown rice, or quinoa as alternatives. Keep in mind cooking times may vary—quinoa cooks faster while farro and brown rice may take longer. Adjust liquid and simmering time accordingly.
- → Is this suitable for freezing?
Yes, this soup freezes beautifully. Let it cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding extra broth if needed.
- → How can I make this vegetarian?
Replace chicken broth with vegetable broth and omit the chicken. Add an extra cup of pearl barley or incorporate chickpeas for protein. You could also add cubed tofu during the last 10 minutes of cooking.
- → Why add lemon wedges as garnish?
A squeeze of fresh lemon brightens the earthy flavors of turmeric and cumin while helping your body absorb the turmeric's beneficial compounds. The acidity also balances the hearty barley and savory broth.