Soupe Jo (Persian Chicken and Barley Soup)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
-
Servings
6
-
Calories
3643 kcal
-
Course
Main Course
-
Cuisine
Persian
Soupe Jo (Persian Chicken and Barley Soup)
Description
Soupe Jo (Persian Chicken and Barley Soup) is prepared by first sautéing finely diced onions in olive oil until golden. Garlic, celery, and part of the grated carrot are then added before stirring in the rinsed pearled barley. The mixture is simmered with bay leaves and chicken stock, cooking whole chicken breasts in the broth until tender and cooked through. Lemon juice is incorporated at the end to add a fresh acidity, while half and half or Greek yogurt provides a slight creaminess. Cilantro or parsley is chopped finely and stirred in before serving, complementing the flavors.
This soup features tender chicken pieces combined with the chewy texture of barley and a bright, slightly creamy broth. The simmering technique ensures the flavors meld while preserving the soft but distinct barley texture. The lemon juice lifts the soup with brightness, making it refreshing yet hearty.
Soupe Jo works well as a nourishing light meal or starter, suitable for cooler days or when a comforting but not heavy soup is desired. It can be served with additional lemon wedges and a drizzle of extra virgin olive oil to enhance its flavors.
To keep leftovers, cool the soup completely before refrigerating for up to three days or freezing for up to three months. Reheat gently to maintain the soup’s texture and flavors.
Ingredients
- 1 cup pearled barley rinsed
- 2 tablespoons extra virgin olive oil plus more for serving
- 1 yellow onion finely diced, or white onion or medium leek
- 3 garlic crushed or minced, cloves
- 2 celery finely diced, stalks
- 1 carrot grated, large
- 2 bay leaf
- 2 quarts chicken stock 8 cups
- 2 boneless skinless chicken breasts
- lemon plus more to taste, juice of 1
- 3 tablespoons half and half Greek yogurt, or whole milk
- cilantro leaves and tender stems finely chopped, or parsley, small bunch, fresh
- salt
- black pepper
Instructions
- Soak the barley (optional). If you’d like extra fluffy barley, soak it in cold water for one hour.
- Cook the onion. Place a large pot on medium-high heat. Add the olive oil, followed by the onion and cook until it turns golden, about 8 minutes.
- Add the garlic and vegetables. Stir in the garlic, celery, and 1/2 of the grated carrot. Cook for 5 minutes, stirring occasionally to ensure it doesn't stick to the pan.
- Add the pearled barley. Drain the pearled barley and add to the pan. Stir until the barley is fully incorporated.
- Simmer. Add the bay leaves and chicken stock. Bring to a boil, then lower the heat to allow the soup to simmer.
- Cook the chicken. Add the whole chicken breasts and place a lid on the pan. Poach until the juices run clear in the thickest part of the breast, about 15 minutes. Remove the chicken from the soup and set aside to cool.
- Add fresh lemon juice. Add the juice from one lemon into the soup. Stir and cover with the lid slightly ajar. Leave to simmer for a further 30 minutes or until the pearl barley is tender. Check and stir the soup occasionally.
- Shred the chicken. Use two forks to shred the chicken and set aside.
- Partially blend of the soup. Take an immersion blender place it into one side of the pot. Blend just a little of the soup to thicken. If you don’t have an immersion blender, ladle a few cups of the soup into a standard blender, blend, and then mix it back into the soup.
- Finish the soup. Stir in the half and half, shredded chicken breast, remaining grated carrot, and cilantro (save a little cilantro for garnish). Season to taste with salt, pepper, and more lemon juice. Simmer the soup for a few minutes to ensure the shredded chicken is warmed through.
- Serve. Ladle the soup into bowls and drizzle with olive oil and a little more half and half (or a dollop of yogurt). Finish with a sprinkle of chopped cilantro and serve warm.
Notes
- Soaking the barley for one hour before cooking can result in a fluffier texture.
- Allow the soup to cool completely before storing; keep refrigerated for up to 3 days or freeze for up to 3 months.
- Add extra lemon juice or olive oil when serving to adjust brightness and richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3643 kcal
% Daily Value*
| Calories | 364.3kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 28.2g | 56% |
| Fat | 11.2g | 17% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 5.9g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 57.9mg | 19% |
| Sodium | 551.7mg | 23% |
| Potassium | 819.8mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 6.6g | 13% |
| Vitamin A | 1747.8IU | 35% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 35.3mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
