Beruhigende Hähnchen Perlgerste Kurkuma Suppe (Druckansicht)

Wohlige goldene Suppe mit Hähnchen, Perlgerste und Kurkuma – nahrhaft und wärmend für kühle Tage.

# Zutaten:

→ Protein

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced

→ Grains

02 - 3/4 cup pearl barley, rinsed

→ 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 oz baby spinach leaves

→ Broth & Seasonings

09 - 6 cups low-sodium chicken broth
10 - 1 tablespoon olive oil
11 - 1.5 teaspoons ground turmeric
12 - 0.5 teaspoon ground black pepper
13 - 1 teaspoon ground cumin
14 - 0.5 teaspoon ground coriander
15 - 1 bay leaf
16 - 0.5 teaspoon salt, or to taste

→ Finish

17 - Juice of 0.5 lemon
18 - Fresh parsley, chopped, for garnish

# Zubereitung:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic, turmeric, cumin, coriander, and black pepper. Cook 1 minute until fragrant.
03 - Add diced chicken and cook, stirring, until lightly browned on all sides, approximately 3 minutes.
04 - 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.
05 - Add zucchini and continue simmering for 10 minutes until barley is tender and chicken is cooked through.
06 - Stir in spinach and cook for 2 minutes until wilted. Season with salt and lemon juice. Remove bay leaf.
07 - Serve hot, garnished with fresh parsley.

# Expertentipps:

01 -
  • It tastes like home cooking without demanding hours in the kitchen or fancy ingredients.
  • The turmeric does something magical to your body and your mood, especially on days when you need grounding.
  • One pot means minimal cleanup while you're already feeling better.
02 -
  • Don't skip blooming the spices in oil—this single step is what transforms ground spices from flat and dusty to warm, alive, and integrated into every bite.
  • Pearl barley needs the full time to cook through; rushing it leaves hard centers that ruin the creamy, comforting texture that makes this soup special.
03 -
  • If your broth tastes weak or salty, taste the finished soup before adding the full amount of salt; you can always add more, but you cannot take it out.
  • The secret to creamy barley without it falling apart is rinsing it first and never overcooking past the point of tenderness.
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