Save to Pinterest The first time I made this golden soup was during a gray, relentless February when everyone around me seemed to be fighting something. I had picked up turmeric on a whim, reading somewhere it was good for immunity, and pearl barley because I loved its chewy, satisfying texture in soups but rarely used it at home. The way the kitchen started smelling like warm earth and sunshine as the spices bloomed in the hot oil felt like a small rebellion against the gloom outside. Now this soup has become my go-to when bodies need comfort or spirits need lifting.
Last winter my neighbor was recovering from surgery and I brought over a pot of this soup. She texted me two days later asking for the recipe because she said it was the first thing that actually made her feel like eating again. Now whenever I make it, the bright yellow color alone seems to promise better days ahead.
Ingredients
- 2 boneless skinless chicken breasts diced: Cutting the chicken into bite sized pieces before cooking means every spoonful has tender meat and the broth gets richer from the browning
- 3/4 cup pearl barley rinsed: This ancient grain has the most wonderful chewy texture that holds up beautifully in soup unlike rice which can turn mushy
- 2 medium carrots peeled and diced: They add natural sweetness and color that balances the earthy turmeric perfectly
- 2 celery stalks diced: Essential for that classic soup base flavor foundation
- 1 medium onion finely chopped: Takes time to soften but creates the savory depth that makes you want another bowl
- 3 garlic cloves minced: Add them after the vegetables have softened so they do not burn and turn bitter
- 1 small zucchini diced: Added late so they stay tender but not mushy adding bright green pops of color
- 100 g baby spinach leaves: Stir them in at the very end just until wilted to preserve their fresh vibrant color
- 6 cups low sodium chicken broth: Using low sodium broth lets you control the salt level perfectly for your taste
- 1 tbsp olive oil: Just enough to sauté the base vegetables and get those spices blooming
- 1 1/2 tsp ground turmeric: The star that gives this soup its gorgeous golden hue and all those anti inflammatory benefits
- 1/2 tsp ground black pepper: Helps your body absorb the turmeric better than it would alone
- 1 tsp ground cumin: Adds warmth and earthiness that pairs so naturally with turmeric
- 1/2 tsp ground ground coriander: Brings a subtle citrusy floral note that brightens the whole spice blend
- 1 bay leaf: A classic soup herb that adds subtle depth remember to remove it before serving
- 1/2 tsp salt or to taste: Start with half teaspoon and add more at the end once all flavors have melded
- Juice of 1/2 lemon: This final squeeze wakes up all the flavors and cuts through the richness beautifully
- Fresh parsley chopped for garnish: Adds a fresh herbal finish and makes the bowl look inviting
Instructions
- Build your flavor foundation:
- Heat olive oil in a large soup pot over medium heat then add onion carrots and celery sautéing for about 5 minutes until they have softened and the kitchen smells amazing
- Bloom the warming spices:
- Stir in garlic turmeric cumin coriander and black pepper cooking for just 1 minute until incredibly fragrant but careful not to burn the garlic
- Add and brown the chicken:
- Toss in the diced chicken stirring occasionally until lightly browned on all sides about 3 minutes which creates deeper flavor in the broth
- Simmer to develop depth:
- Pour in the chicken broth add the pearl barley and bay leaf bring everything to a boil then reduce heat to low and simmer uncovered for 35 minutes
- Add the tender vegetables:
- Stir in the diced zucchini and continue simmering for 10 more minutes until the barley is tender and the chicken is cooked through
- Finish with bright freshness:
- Stir in spinach and cook for 2 minutes until just wilted then season with salt and lemon juice removing the bay leaf before serving
Save to Pinterest My daughter who claims she does not like soup once ate three bowls of this and asked if we could have it every week. Something about the combination of tender chicken chewy barley and that golden comforting broth just works magic on people.
Making It Your Own
Swap the chicken breasts for thighs if you want even more flavor since dark meat has a richer taste that stands up beautifully to the warming spices. You can also use rotisserie chicken adding it during the last 10 minutes just to heat through.
Time Saving Shortcuts
Pre dice all your vegetables the night before and store them in airtight containers in the refrigerator. The soup actually tastes even better the next day so consider making a double batch on Sunday for easy lunches throughout the week.
Serving Suggestions
This soup needs something crusty to dunk into all that glorious broth. I love serving it with warm sourdough or a simple focaccia that can soak up every last drop. A crisp green salad with a tangy vinaigrette on the side balances the heartiness perfectly.
- Crusty bread is non negotiable here trust me
- A dollop of yogurt adds creamy contrast if you want it
- Extra lemon wedges on the table let everyone adjust brightness
Save to Pinterest There is something profoundly restorative about a bowl of golden soup that feels like it is healing you from the inside out. I hope this recipe brings as much comfort to your kitchen as it has to mine.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, substitute diced chicken with canned chickpeas and swap chicken broth for vegetable broth. The chickpeas provide protein while maintaining the soup's hearty texture.
- → What can I use instead of pearl barley?
Farro or brown rice work well as alternatives. Adjust cooking time accordingly—farro needs similar time to barley, while brown rice may require 10-15 minutes longer.
- → How long does this soup keep?
Store in an airtight container in the refrigerator for up to 4 days. The barley will continue absorbing liquid, so add more broth when reheating if needed.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Note that pearl barley becomes softer after freezing. Leave a bit of headspace in containers as liquids expand when frozen.
- → How can I add more heat?
Stir in 1/4 to 1/2 teaspoon of red chili flakes along with the other spices, or add fresh minced jalapeño when sautéing the vegetables.
- → Is this soup gluten-free?
Pearl barley contains gluten. For a gluten-free version, substitute with brown rice, quinoa, or certified gluten-free grains and ensure your broth is gluten-free.