A comforting golden soup with tender chicken, pearl barley, and warming turmeric spices for immune-boosting nourishment.
# What You Need:
→ Protein
01 - 2 boneless skinless chicken breasts diced (approximately 14 ounces)
→ Grains
02 - 3/4 cup pearl barley rinsed (approximately 4.2 ounces)
→ 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 and Seasonings
09 - 6 cups 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 Make It:
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 become aromatic, 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 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 35 minutes, stirring occasionally.
05 - Stir in diced zucchini and continue simmering for 10 minutes until barley is tender and chicken is fully cooked through.
06 - Add spinach and cook for 2 minutes until just wilted. Season with salt and lemon juice to taste. Remove and discard bay leaf before serving.
07 - Ladle hot soup into bowls and garnish generously with fresh chopped parsley. Serve immediately while steaming hot.
