# Components:
→ Protein
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), diced into bite-sized pieces
→ Grains
02 - 3/4 cup (approximately 4.25 oz) pearl barley, thoroughly rinsed and drained
→ Vegetables
03 - 2 medium carrots, peeled and diced into 1/4-inch pieces
04 - 2 celery stalks, diced into 1/4-inch pieces
05 - 1 medium onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 small zucchini, diced into 1/2-inch pieces
08 - 3.5 oz baby spinach leaves, stemmed
→ 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 freshly ground black pepper
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon ground coriander
15 - 1 dried bay leaf
16 - 1/2 teaspoon fine sea salt, or to taste
→ Finishing Touches
17 - Juice from 1/2 fresh lemon
18 - Fresh parsley leaves, chopped, for garnish
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 5 minutes, stirring occasionally, until vegetables have softened and onion becomes translucent.
02 - Add minced garlic, ground turmeric, cumin, coriander, and black pepper to the pot. Stir constantly for 1 minute until spices become fragrant, being careful not to burn the garlic.
03 - Add diced chicken to the pot and cook, stirring frequently, for approximately 3 minutes until lightly browned on all sides. This step develops depth of flavor in the final dish.
04 - Pour in chicken broth and add rinsed pearl barley along with the bay leaf. Bring mixture to a rolling boil, then reduce heat to low and simmer uncovered for 35 minutes, stirring occasionally to prevent sticking.
05 - Add diced zucchini to the simmering soup and continue cooking for 10 additional minutes. The barley should be tender but still slightly chewy, and the chicken should be fully cooked through.
06 - Stir in baby spinach leaves and cook for 2 minutes until just wilted. Remove bay leaf and discard. Season with salt and fresh lemon juice, adjusting to taste. Serve immediately in warmed bowls, garnished with chopped fresh parsley.
