Save to Pinterest Last winter, when everything felt gray and heavy, I started making this golden soup almost weekly. The way turmeric turns the broth into this vibrant amber color always lifts my spirits, even before I take that first warming sip. My husband actually requested it for his birthday dinner instead of cake, which tells you everything about how comforting this bowl really is.
I first made this during a particularly stressful week at work when I needed something that would simmer away peacefully while I decompressed. The aroma of turmeric and thyme filling the apartment became my signal to actually breathe and slow down. Now, whenever a friend is feeling under the weather or just overwhelmed by life, this is what I show up with.
Ingredients
- Boneless skinless chicken breasts (2, about 400 g): Dicing these into bite sized pieces means every spoonful has tender protein, and they cook beautifully in the broth without drying out
- Pearl barley (3/4 cup or 130 g): Rinse it well before adding because this grain is what transforms simple soup into something substantial and creamy
- Carrots, celery, and yellow onion (2 medium carrots, 2 celery stalks, 1 medium onion): This classic trio builds that aromatic foundation that makes homemade soup taste like home
- Garlic cloves (3, minced): Fresh garlic adds that sharp brightness that balances earthy turmeric
- Zucchini (1 small, diced): Adding this later keeps it tender and adds a fresh element to the hearty grains
- Chicken broth (6 cups or 1.5 L): Low sodium gives you control over the salt level while building a flavorful base
- Ground turmeric (1 1/2 teaspoons): This is what gives the soup its gorgeous golden color and anti inflammatory properties
- Black pepper (1/2 teaspoon): Always pair pepper with turmeric because it helps your body absorb those beneficial compounds
- Sea salt (1 teaspoon): Adjust this at the end because different broths have different salt levels
- Ground cumin (1/2 teaspoon): Adds an earthy depth that complements turmeric without overpowering the dish
- Dried thyme (1 teaspoon): Brings a subtle herbaceous note that rounds out the spice blend
- Fresh parsley and lemon wedges (for garnish): These bright finishing touches cut through the richness and wake up your palate
Instructions
- Build your flavor foundation:
- Heat olive oil in your large pot over medium heat, then add onion, carrots, and celery, cooking about 5 minutes until they soften and the kitchen starts smelling wonderful
- Wake up the spices:
- Stir in garlic, turmeric, cumin, and thyme, cooking just 1 minute until the spices bloom and become fragrant
- Sear the chicken:
- Add diced chicken and cook 2 to 3 minutes until it turns opaque on the outside, which locks in flavor
- Bring it all together:
- Pour in chicken broth, add rinsed pearl barley, salt, and black pepper, stirring to combine everything
- Let it simmer:
- Bring to a gentle boil, then reduce heat to low, cover, and simmer 35 minutes, stirring occasionally
- Add the fresh element:
- Stir in diced zucchini, cover again, and simmer another 10 to 15 minutes until barley is tender and chicken is fully cooked
- Finish with brightness:
- Taste and adjust seasoning if needed, then ladle into bowls, sprinkle with fresh parsley, and serve with lemon wedges on the side
Save to Pinterest This recipe became my go to when my neighbor was recovering from surgery, and she still talks about how healing those deliveries felt. Something about that golden broth and tender barley just says everything will be okay.
Make It Your Own
Swap chickpeas for chicken and use vegetable broth for a completely plant based version that is just as satisfying. The barley provides enough substance that you will not miss the meat at all.
Perfect Pairings
Crusty bread is non negotiable for soaking up every last drop of that spiced broth. A crisp green salad with vinaigrette cuts through the richness beautifully.
Storage and Meal Prep
This soup keeps in the refrigerator for up to 5 days and freezes for 3 months. Portion it into containers before freezing for easy grab and go lunches.
- Cool completely before refrigerating to prevent condensation from making the soup watery
- Reheat gently over medium low heat, adding a splash of broth if it is too thick
- Garnish with fresh herbs just before serving because they lose their vibrancy in storage
Save to Pinterest There is something deeply nourishing about making a pot of soup that looks like liquid gold in your bowl. I hope this recipe becomes your comfort too.
Common Recipe Questions
- → Can I make this soup vegetarian?
Absolutely. Simply omit the chicken and use vegetable broth instead. Add an extra cup of pearl barley or chickpeas to maintain heartiness and protein content.
- → Do I need to soak pearl barley before cooking?
No soaking required. Pearl barley cooks directly in the soup, softening nicely as it simmers. Just rinse it thoroughly before adding to the pot.
- → How long will leftovers keep in the refrigerator?
Store in an airtight container for up to 4 days. The barley will continue absorbing liquid, so you may need to add extra broth when reheating.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Note that barley becomes slightly softer after freezing. Cool completely before transferring to freezer-safe containers.
- → What other vegetables work well in this soup?
Butternut squash, sweet potatoes, kale, or spinach make excellent additions. Add hearty vegetables with the carrots and tender greens during the last 5 minutes of cooking.
- → Is there a substitute for pearl barley?
Farro or brown rice work well as alternatives. Adjust cooking time accordingly—farro takes similar time to barley, while brown rice may need 10-15 minutes longer.