Description
A comforting Persian Chicken and Barley Soup, packed with wholesome ingredients, perfect for chilly autumn evenings.
Ingredients
Scale
- 1 cup pearled barley, rinsed
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 white or yellow onion or medium leek, finely diced
- 3 garlic cloves, crushed or minced
- 2 celery stalks, finely diced
- 1 large carrot, grated
- 2 bay leaves
- 2 quarts (8 cups) chicken stock
- 2 boneless skinless chicken breasts
- Juice of 1 lemon, plus more to taste
- 3 tablespoons half and half, Greek yogurt, or whole milk
- Small bunch of fresh cilantro or parsley, leaves and tender stems finely chopped
- Salt
- Black pepper
Instructions
- Soak the barley (optional) in cold water for an hour for fluffiness.
- In a large pot, heat olive oil over medium-high heat and cook the onion until golden, about 8 minutes.
- Stir in minced garlic, celery, and half of the grated carrot. Cook for 5 minutes, stirring occasionally.
- Drain and add pearled barley to the pan. Mix well.
- Add bay leaves and chicken stock, bring to a boil, then reduce to a simmer.
- Add chicken breasts, cover, and poach for about 15 minutes until cooked through.
- Remove chicken to cool.
- Stir in lemon juice and simmer for another 30 minutes until barley is tender.
- Shred the chicken using two forks.
- Blend a portion of the soup to thicken.
- Mix in half and half, shredded chicken, remaining grated carrot, and cilantro.
- Season with salt, pepper, and lemon juice. Simmer for a few minutes to heat through.
- Serve warm, drizzled with olive oil and garnished with cilantro.
Notes
For extra depth, sauté chopped ginger with the onions and season to taste for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg