# What You'll Need:
→ Protein
01 - 2 boneless skinless chicken breasts approximately 14 ounces diced
→ Grains
02 - 3/4 cup pearl barley approximately 4.5 ounces rinsed
→ Vegetables
03 - 2 medium carrots peeled and diced
04 - 2 celery stalks diced
05 - 1 medium yellow onion finely chopped
06 - 3 garlic cloves minced
07 - 1 small zucchini diced
→ Broth and Seasonings
08 - 6 cups low sodium chicken broth approximately 1.5 quarts
09 - 1 1/2 teaspoons ground turmeric
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon sea salt or adjust to taste
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon dried thyme
→ Garnishes
14 - 2 tablespoons fresh parsley chopped
15 - Lemon wedges for serving
# Steps to Follow:
01 - Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté 5 minutes until vegetables begin to soften.
02 - Stir in garlic, turmeric, cumin, and thyme. Cook 1 minute until fragrant, being careful not to burn the spices.
03 - Add diced chicken and cook 2 to 3 minutes while stirring until just beginning to turn opaque on edges.
04 - Pour in chicken broth and add pearl barley, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring to a gentle boil, then reduce heat to low. Cover and simmer 35 minutes, stirring occasionally to prevent barley from sticking.
06 - Stir in diced zucchini, cover, and simmer 10 to 15 minutes longer until barley is tender and chicken is fully cooked through.
07 - Taste broth and adjust salt and pepper if needed. Ladle soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.
