Soupe Jo is a comforting Persian chicken barley soup with a creamy texture, tender shredded chicken, and a bright finish of lemon and fresh herbs. I partially blend the barley to give the broth its silky richness, then finish with just a little cream.

Soupe Jo, a Persian Comfort Food

For us Persians, Soupe Jo is the chicken soup we turn to when we need a little comfort. We also have a turnip soup that’s often served when someone is feeling under the weather, but Soupe Jo is the one I prefer. The barley gives it a velvety creaminess, with the familiar flavors of carrots and celery in every spoonful.

My approach to thickening the soup is simple: once the barley is tender, I blend just a little of it with the vegetables and broth. That gives the soup body while leaving plenty of barley to enjoy. There’s no separate béchamel—a milk sauce thickened with butter and flour—to prepare.

I finish with a small amount of half-and-half or Greek yogurt for richness. Lemon juice lifts the flavor, and a handful of fresh cilantro or parsley brings freshness to the bowl.

The chicken poaches right in the soup, then comes out while the barley finishes cooking. Most of the cooking time is spent simmering, with an occasional stir. Soaking the barley beforehand is optional; if you choose to soak it, allow an additional hour before cooking.

The barley makes this a substantial meal on its own, though some warm barbari, Persian flatbread, is a lovely accompaniment.

Chicken Barley Soup Ingredients

Pearl barley is central to Soupe Jo’s texture. The remaining ingredients are familiar supermarket staples, with a few choices depending on what you have on hand.

• Pearl barley: Also labeled “pearled barley,” this grain has been polished to remove its hull and some or all of its bran. It cooks more quickly than whole-grain hulled barley and gives the soup both texture and body. Choose pearl barley for the cooking method below. You’ll find it in the grain aisle or in our shop.
• Extra virgin olive oil: You’ll use it to cook the vegetables and drizzle a little over each bowl before serving. Choose an extra virgin olive oil you enjoy the taste of, since that final drizzle remains part of the finished flavor.
• Onion or leek: Use one white or yellow onion, or one medium leek, finely diced. Cooking it until golden builds the savory base before the other vegetables go in.
• Garlic: Three cloves flavor the broth. You can crush them or mince the garlic before adding it to the pot.
• Celery: Finely diced celery adds a savory, gently peppery flavor without leaving large pieces in the soup.
• Carrot: Grate one large carrot and divide it between two stages. Half cooks with the aromatics; the rest goes in near the end, adding little strands of carrot to the finished soup.
• Bay leaves: Two leaves flavor the broth as it simmers. Remove them before blending.
• Chicken stock: Use 2 quarts, or 8 cups, of store-bought or homemade chicken stock. The saltiness varies between stocks, so taste before adding your final seasoning.
• Chicken breasts: Two boneless, skinless breasts poach whole in the broth. Remove them once cooked, then shred them while the barley finishes simmering.
• Lemon: Fresh lemon juice balances the creamy barley and rich broth. Start with the juice of one lemon, then taste again before serving.
• Half-and-half, Greek yogurt, or whole milk: I use single cream in the UK; half-and-half is the option listed here for US cooks. Three tablespoons enrich the soup, and Greek yogurt or whole milk are alternatives.
• Fresh cilantro or parsley: Finely chop the leaves and tender stems. Stir most into the soup at the end, saving a little for each bowl.
• Salt and black pepper: Add to taste once the chicken and finishing ingredients are back in the pot.

How to Make Soupe Jo

You’ll need a large pot with a lid and an immersion blender, or a standard blender suitable for hot liquids. Keep the grated carrot divided into two portions so you have half ready for the finishing step.

Cook the Barley

• Rinse the barley. Rinse 1 cup of pearl barley and drain. If you’d like to soak it first, cover it with cold water for 1 hour, then drain before cooking. This soaking step is optional.
• Cook the onion. Set a large pot over medium-high heat. Add 2 tablespoons of extra virgin olive oil, followed by 1 finely diced white or yellow onion or medium leek. Cook until golden, about 8 minutes.
• Add the garlic and vegetables. Stir in 3 crushed or minced garlic cloves, 2 finely diced celery stalks, and half of 1 large grated carrot. Cook for 5 minutes, stirring occasionally to prevent sticking. Add the drained barley and stir to combine.
• Add the stock. Add 2 bay leaves and 2 quarts (8 cups) of chicken stock. Bring to a boil, then lower the heat to a simmer.

Poach the Chicken and Finish Cooking the Barley

• Poach the chicken. Add 2 boneless, skinless chicken breasts and cover the pot. Gently poach until a thermometer inserted into the thickest part registers 165°F, about 15 minutes. Remove the chicken and set aside to cool enough to handle.
• Let the barley become tender. Squeeze the juice of 1 lemon into the soup. Stir, then cover with the lid slightly ajar. Simmer for another 30 minutes, or until the barley is tender, checking and stirring occasionally. Meanwhile, use two forks to shred the chicken.

Partially Blend, Finish, and Serve

• Thicken the broth. Remove and discard the bay leaves. Place an immersion blender into one side of the pot and blend just a small portion of the soup. Leave plenty of barley and vegetables intact; the aim is a creamy broth with texture. Alternatively, blend a few cups in a standard blender suitable for hot liquids, following its manufacturer’s instructions, then return them to the pot.
• Finish the soup. Stir in 3 tablespoons of half-and-half, Greek yogurt, or whole milk, the shredded chicken, the remaining grated carrot, and 1 small bunch of finely chopped cilantro or parsley, reserving a little herb for garnish. Season to taste with salt, black pepper, and more lemon juice. Simmer for a few minutes, until the chicken is warmed through.
• Serve. Ladle into bowls and finish with a drizzle of olive oil, a little more half-and-half or a dollop of yogurt, and the reserved herbs. Serve warm.

Tips for Creamy Chicken Barley Soup

The barley does much of the work here. Giving it time to become tender, then blending only a small portion, creates the silky texture I enjoy in Soupe Jo.

• Check the barley before blending. Taste a few grains at the end of the simmering time. They should be tender; if the center is still firm, continue simmering and checking occasionally. Blending comes after the barley has cooked through.
• Keep some texture in the pot. Hold the immersion blender in one area rather than moving it through the entire soup. Stop once the broth has thickened, leaving plenty of barley and vegetables intact. If using a standard blender, blend a few cups and stir them back in before deciding whether any more blending is needed.
• Give the chicken and barley their own cooking time. The chicken comes out as soon as it reaches 165°F, while the barley continues simmering. Shred it during that time and return it after blending, so the finished soup has distinct strands of chicken.
• Taste again after adding the finishing ingredients. The stock, lemon, dairy, and herbs all contribute to the final flavor. Stir everything together before adjusting the salt, pepper, and lemon juice. The lemon should brighten the creamy broth without overwhelming it.

Soupe Jo Variations

Choose onion or leek for the base, cilantro or parsley for the herbs, and your preferred finishing dairy. Keep pearl barley for its tender texture and the body it gives the broth.

• Use onion or leek. One white or yellow onion or one medium leek provides the aromatic base. Finely dice whichever you choose.
• Choose cilantro or parsley. Both work here. Cilantro brings a citrusy flavor, while parsley gives the soup a fresh herbal finish. Use the leaves and tender stems, reserving a little for garnish.
• Choose your finishing dairy. Half-and-half adds richness, Greek yogurt brings tang, and whole milk is another option. Use 3 tablespoons of your choice. You can also leave the dairy out; the partially blended barley still gives the broth body.

To Make It Vegetarian

Replace the chicken stock with vegetable stock and use sliced mushrooms in place of the chicken. Sauté the mushrooms in a little olive oil before adding them to the soup to develop their flavor.

Keep the barley, vegetables, lemon, and fresh herbs. The half-and-half, yogurt, or milk can stay, or you can omit it.

What to Serve With Chicken Barley Soup

With chicken, barley, and vegetables in each bowl, Soupe Jo is substantial enough to serve on its own. A little bread alongside is lovely for scooping up the creamy broth.

Barbari bread, a Persian flatbread with a golden crust, makes a natural pairing. A sliced baguette also works well. Serve the bread with a little olive oil, and finish the soup with the reserved herbs just before bringing it to the table.

How to Store and Reheat Soupe Jo

Refrigerating Leftovers

Divide the soup among shallow containers and refrigerate promptly, within 2 hours of cooking—or within 1 hour if the surrounding temperature is above 90°F. You don’t need to wait for the soup to cool completely on the counter.

Keep covered in the refrigerator for up to 3 days.

Freezing

For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Portion it into the amounts you’ll want to reheat, then thaw overnight in the refrigerator before warming.

Reheating

Reheat on the stovetop, stirring frequently, until the soup comes to a boil and reaches 165°F throughout. Remove from the heat once thoroughly reheated.

You can also microwave individual portions in a microwave-safe container. Cover loosely, stir partway through heating, and check that the soup reaches 165°F throughout before serving.

More Chicken Soups to Make Next

Avgolemono Soup Recipe (Greek Lemon Chicken Soup)

Mediterranean-Style Turmeric Lemon Chicken Soup

Lemon Chicken Orzo Soup

One-Pot Chicken and Kale Soup with Creamy White Beans