This comforting barley, chicken and turmeric soup is the kind of soup that is perfect to boost your immune system. Made with chicken broth, vegetables, garlic and ginger, it’s the perfect soup to warm you up!
What Vegetables to Use in Our Comforting Barley, Chicken & Turmeric Soup?
We’re using carrots, celery, sweet potatoes and leeks. But it’s the kind of soup that you can make with any veggies that you have on hand. Broccoli, red peppers and cauliflower will go well with the spices we use in this soup.
Vegetarian Option
Swap the chicken broth with vegetable broth. For the chicken, you can replace it with white beans. Just add them at the end at the same time as the kale.
2 Tips to Perfect This Recipe
- Make sure you use a good quality broth. If it’s homemade, it’s even better. If not, make sure it’s a good quality one from the grocery store.
- Add salt! Make sure you add enough of it. Sometimes, we’re afraid of putting too much, but I assure you that this will make a big difference.
Conservation
- In the fridge for up to 5 days: You just have to keep it in the fridge inside an airtight container. When you reheat the soup, you’ll need to add more water or broth because barley will rise more reducing the level of broth in your soup.
- Freezer-friendly: you can freeze the soup for up to 3 months.
Other Soup Recipes to Try :
Comforting Barley, Chicken & Turmeric Soup
4
servings20
minutes30
minutes50
minutesThis comforting barley, chicken and turmeric soup is the kind of soup that is perfect to boost your immune system. Made with chicken broth, vegetables, garlic and ginger, it’s the perfect soup to warm you up!
Ingredients
2 tbsp of olive oil
2 leeks cut in half moon shapes
1 tsp of turmeric powder
1 tsp of coriander powder
1 tsp of oregano
½ tsp of fennel powder
3 tbsp of shredded ginger
3 garlic cloves, minced
1-2 carrots, diced
1 small sweet potato, diced
2 celery stack, diced
2 chicken breasts (450g to 500g) – you can use leftover cooked chicken or white beans for a vegetarian option
¾ cup of pearled barley
8 cups of chicken broth
2 handfuls of shredded kale
Juice of ½ lemon
Coriander to serve (optional)
Instructions
- In a big pot on medium heat, cook leeks with olive oil for about 5 minutes. Season well.
- Add the spices (turmeric, coriander, oregano, and fennel), garlic, ginger, and vegetables (carrots, sweet potato and celery). Mix well and cook for 1 minute.
- Add chicken broth, chicken breast and barley. Season well and bring to a boil.
- Reduce heat and let it simmer for about 25 minutes, until the chicken and vegetables are cooked through.
- Remove the chicken breasts from the soup and shred them with a knife. Place the chicken pieces back into the soup.
- Add shredded kale and lemon juice. Mix well and season to taste.
- Serve it with fresh coriander.
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