Pin It The first time I made this soup, I had been fighting off a stubborn cold for days. Something about the way turmeric turns everything that brilliant golden hue makes me feel better before I even take a sip. Now whenever anyone in my house mentions feeling under the weather, this pot goes on the stove within the hour.
Last winter, my neighbor smelled this simmering through our shared wall and showed up with a loaf of bread. We ended up eating steaming bowls at her kitchen table while watching snow fall, talking about everything and nothing until the pot was empty. Sometimes soup creates its own invitations.
Ingredients
- 2 boneless skinless chicken breasts: Diced into bite sized pieces, they cook quickly and stay tender in the broth
- 3/4 cup pearl barley: Rinse it well to remove any dusty residue, and dont skip this step for that signature heartiness
- 2 medium carrots and 2 celery stalks: The classic soup duo that provides sweetness and depth
- 1 medium onion: Finely chopped so it melts into the background
- 3 garlic cloves: Minced fresh because garlic powder just cant compare here
- 1 small zucchini: Added late so it keeps some texture instead of disappearing completely
- 100 g baby spinach: Wilts in seconds and adds that pop of fresh green
- 6 cups low sodium chicken broth: Control your own salt levels this way
- 1 tbsp olive oil: Just enough to sauté the vegetables and get those spices blooming
- 1 1/2 tsp ground turmeric: The star that gives this soup its immune boosting reputation and gorgeous color
- 1/2 tsp ground black pepper: Essential because it helps your body absorb all that turmeric goodness
- 1 tsp ground cumin and 1/2 tsp ground coriander: Warm spices that play so nicely together
- 1 bay leaf: The secret backbone flavor you remove at the end
- 1/2 tsp salt: Adjust this last, after everything has simmered together
- Juice of 1/2 lemon: Brightens all those warm spices and cuts through the richness
- Fresh parsley: A little sprinkle of green makes everything look finished and inviting
Instructions
- Build your foundation:
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until they soften and your kitchen starts smelling wonderful.
- Wake up the spices:
- Stir in garlic, turmeric, cumin, coriander, and black pepper. Cook for just 1 minute until fragrant, watching carefully so they dont burn.
- Add the chicken:
- Toss in diced chicken and cook, stirring until lightly browned on all sides, about 3 minutes. This step creates depth you cant get by just boiling raw chicken.
- Simmer together:
- Pour in chicken broth and add pearl barley and bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 35 minutes, stirring occasionally.
- Add the zucchini:
- Toss in diced zucchini and continue simmering for 10 more minutes, until barley is tender and chicken is cooked through completely.
- Finish with brightness:
- Stir in spinach and cook for 2 minutes until just wilted. Season with salt and lemon juice, then remove that bay leaf.
- Serve it up:
- Ladle into bowls while hot and garnish generously with fresh parsley. Have napkins ready.
Pin It 
Pin It This recipe has become my go to for new parents and friends recovering from surgery. Something about being handed a container of this golden soup feels like being handed comfort itself.
Making It Your Own
Swap chickpeas for chicken and use vegetable broth, and youve got a completely plant based version that still satisfies deeply. The barley provides enough protein to make it feel substantial.
Grain Alternatives
Farro works beautifully here if you want something slightly nuttier, while brown rice needs about 15 extra minutes of simmering time. Just keep tasting until its as tender as you like it.
Serving Suggestions
A slice of crusty bread for dipping is practically mandatory. Ive also served this over quinoa for extra protein, though the barley alone keeps plenty satisfied.
- Keep a pinch of chili flakes on the table for heat lovers
- Extra lemon never hurts if you love things bright
- This soup freezes surprisingly well for up to three months
Pin It 
Pin It Theres something almost medicinal about lifting that lid and seeing that glowing gold soup waiting for you. Simple food doing important work.
Recipe Questions & Answers
- → What makes this soup good for immunity?
Turmeric contains curcumin, a powerful anti-inflammatory compound. The combination of warming spices, nutrient-rich vegetables, and protein-packed chicken creates a nourishing bowl that supports your immune system naturally.
- → Can I make this vegetarian?
Absolutely. Substitute the chicken breasts with chickpeas (about 2 cans, drained) and swap the chicken broth for vegetable broth. The barley and spices provide plenty of heartiness and flavor.
- → What can I substitute for pearl barley?
Farro works beautifully as a direct substitute with similar cooking time. Brown rice is another option, though it may need slightly longer cooking. For gluten-free needs, use quinoa or wild rice instead.
- → How long will leftovers keep?
Store cooled soup 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 a splash of broth when reheating. This soup also freezes well for up to 3 months.
- → Can I make this in a slow cooker?
Yes. Sauté the vegetables and brown the chicken first, then transfer everything to your slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, adding the zucchini during the last hour and spinach just before serving.
- → What should I serve with this soup?
Warm crusty bread is the perfect accompaniment for soaking up the golden broth. A simple green salad with lemon vinaigrette adds freshness. For something more substantial, serve alongside grilled cheese or roasted vegetables.