Save The first time I made this golden soup was during a particularly relentless February when everyone in my house seemed to be cycling through the same cold. I stood over the pot watching the turmeric turn the broth into this vibrant sunset color, feeling like I was brewing something ancient and healing. The way pearl barley thickens the broth as it simmers gives the soup this incredible body that makes you feel nourished from the inside out. Now whenever I see those bright yellow spices hitting hot oil, I instantly feel a bit more grounded and ready for whatever the season throws at me.
Last winter I brought a batch to my friend who was recovering from surgery, and she texted me two days later saying she had been dreaming about the broth. Something about the combination of cumin and coriander with that bright hit of lemon at the end makes people pause and ask what's in it. I've started doubling the recipe because my family has learned that leftovers mean lunch is already taken care of, and the flavors only deepen after a night in the refrigerator.
Ingredients
- 2 boneless skinless chicken breasts: Dicing them small helps them cook evenly and stay tender throughout the simmering process
- 3/4 cup pearl barley: This grain absorbs liquid beautifully and releases starch to naturally thicken the soup
- 2 medium carrots and 2 celery stalks: The classic soup base that provides sweetness and depth
- 1 medium onion: Finely chopped so it melts into the broth rather than remaining in distinct pieces
- 3 garlic cloves: Minced fresh because nothing wakes up a soup quite like raw garlic hitting hot oil
- 1 small zucchini: Added later so it keeps its shape instead of disintegrating into the broth
- 100 g baby spinach: Stirred in at the very end for just two minutes to maintain its bright color
- 6 cups chicken broth: Low sodium lets you control the seasoning, and homemade is even better if you have it
- 1 tbsp olive oil: Just enough to sauté the vegetables and bloom the spices
- 1 1/2 tsp ground turmeric: The star that gives this soup its signature golden hue and anti-inflammatory properties
- 1/2 tsp black pepper: Essential because it helps your body absorb turmeric's benefits
- 1 tsp ground cumin and 1/2 tsp coriander: These warm spices complement the turmeric without overwhelming it
- 1 bay leaf: A subtle background note that adds depth to the long simmer
- 1/2 tsp salt: Adjust this at the end since broth brands vary so dramatically in sodium
- Juice of 1/2 lemon: The acid brightens all the warm spices and cuts through the richness
- Fresh parsley: Chopped and sprinkled on top for a pop of color and fresh contrast
Instructions
- Build your flavor foundation:
- Heat olive oil in a large soup pot over medium heat, then add onion, carrots, and celery, sautéing for 5 minutes until they've softened and released their sweetness.
- Wake up the spices:
- Stir in garlic, turmeric, cumin, coriander, and black pepper, cooking for just 1 minute until fragrant—the moment the scent fills your kitchen is when you know it's time to move on.
- Sear the chicken:
- Add diced chicken and cook, stirring occasionally, until lightly browned on all sides, about 3 minutes, which adds depth to the final broth.
- Start the simmer:
- Pour in chicken broth and add pearl barley and bay leaf, bringing everything to a boil before reducing heat to low and simmering uncovered for 35 minutes.
- Add the zucchini:
- Continue simmering for 10 more minutes until barley is tender and chicken is cooked through, testing a grain of barley to make sure it's done but still has some chew.
- Finish with greens:
- Stir in spinach and cook for just 2 minutes until wilted, then season with salt and lemon juice, removing the bay leaf before serving.
- Garnish and serve:
- Ladle into bowls and sprinkle fresh parsley on top, watching how the green pops against the golden broth.
Save 
Save My mother-in-law asked for this recipe after we served it at a family dinner, and now she makes it every Sunday during winter. There's something about the ritual of ladling steaming bowls into hands wrapped around ceramic mugs that turns a simple dinner into a moment of connection. This soup has become my go-to when I want to feed people something that feels like a hug without needing to say the words.
Make It Your Own
The beauty of this soup lies in its adaptability while maintaining that soul-warming essence. I've made it with chickpeas instead of chicken for vegetarian friends, and the barley still provides that satisfying heft that makes a bowl feel complete.
The Grain Swap
Farro works beautifully here if you want something nuttier, though it may need an extra 10 minutes of cooking time. Brown rice is another option, just keep in mind it won't thicken the broth quite like barley does.
Serving Suggestions
Warm crusty bread is non-negotiable in my house because that broth is too good to leave behind in the bowl. A simple green salad with a sharp vinaigrette cuts through the warmth and adds refreshing contrast to each spoonful.
- Grate some extra lemon zest over each bowl for an aromatic finish
- Keep red pepper flakes on the table for those who like heat
- Consider making a double batch because leftovers freeze beautifully for up to three months
Save 
Save This is the soup I make when words feel insufficient and feeding someone feels like the only language that matters.
Kitchen Guide
- → Can I make this soup vegetarian?
Yes, simply substitute the chicken with chickpeas and use vegetable broth instead of chicken broth. The cooking time remains the same.
- → What can I use instead of pearl barley?
Farro or brown rice work well as substitutes. Keep in mind that cooking times may vary—brown rice typically takes longer to cook than pearl barley.
- → How long does this soup keep in the refrigerator?
The soup stores well in an airtight container for up to 4 days. The barley will continue to absorb liquid, so you may need to add more broth when reheating.
- → Can I freeze this soup?
Yes, it freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- → How can I add more protein?
Consider adding extra chicken, chickpeas, or white beans. For a dairy-free option, a tablespoon of almond butter stirred in at the end adds creaminess and protein.
- → What should I serve with this soup?
Warm crusty bread pairs perfectly for dipping. A simple green salad with vinaigrette complements the hearty flavors. For extra protein, add a hard-boiled egg on the side.