1000 Springs Mill Purple Barley Soup


  • 1 cup cooked Purple Barley (Cooking instructions on each bag)
  • ¼ cup Olive Oil
  • 8oz. boneless/skinless chicken thigh meat, 1” diced
  • 1 Cup Onion, finely chopped
  • 4 cloves Garlic, minced
  • ¼ cup Celery, finely chopped
  • 3/4 Cup Carrot, diced small
  • 1 Cup Potato, peeled and ¼” diced
  • 2 Cups Cremini mushrooms, washed and quartered
  • 1 Bay leaf
  • 4 cups Chicken Stock
  • 3 Tbsp. Fairchild Organic Apple Cider Vinegar
  • 2 Tbsp. Turmeric, ground
  • 2 tsp. fresh ginger, peeled and minced
  • 1 teaspoon Whole Black Peppercorns, coarsely ground
  • 1 tsp. Sea Salt, or to taste
  • 2 tsp. Red chili powder, or to taste
  • 4 Tbsp, Cilantro, chopped.


Heat the oil in a small stock pot on medium heat. Add the Chicken, onion, garlic, celery, carrot, potato and mushrooms. Cook, stirring often for 5 minutes. Do not brown the garlic. Add bay leaf, chicken stock, OACV, turmeric, ginger and black pepper and heat to a simmer. Simmer for 1 hour. Skim off any scum that forms on the surface of the soup. Add the barley and season with salt and red chili powder. Serve the soup in hot soup bowls and garnish with freshly chopped cilantro.