A comforting golden soup with tender chicken, pearl barley, and warming turmeric—perfect for boosting immunity.
# What You Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (about 14 ounces), diced
→ Grains
02 - 3/4 cup (about 4.2 ounces) pearl barley, rinsed
→ Vegetables
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 medium onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 small zucchini, diced
08 - 3.5 ounces baby spinach leaves
→ Broth & Seasonings
09 - 6 cups (1.5 quarts) low-sodium chicken broth
10 - 1 tablespoon olive oil
11 - 1 1/2 teaspoons ground turmeric
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon ground coriander
15 - 1 bay leaf
16 - 1/2 teaspoon salt (or to taste)
→ Finish
17 - Juice of 1/2 lemon
18 - Fresh parsley, chopped, for garnish
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in garlic, turmeric, cumin, coriander, and black pepper. Cook for 1 minute until spices release their fragrance, being careful not to burn them.
03 - Add diced chicken to the pot and cook, stirring frequently, until lightly browned on all sides, approximately 3 minutes.
04 - Pour in chicken broth and add pearl barley along with the bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 35 minutes until barley begins to soften.
05 - Add diced zucchini and continue simmering for 10 minutes, until barley is tender and chicken is cooked through completely.
06 - Stir in spinach and cook for 2 minutes until just wilted. Season with salt and fresh lemon juice. Remove and discard the bay leaf before serving.
07 - Ladle hot soup into bowls and garnish generously with chopped fresh parsley. Serve immediately with crusty bread if desired.
