Soupe Jo (Persian Chicken and Barley Soup)

soupe jo in a bowl with a spoon garnished with half and half and chopped parsley, surrounded by small bowls of chopped parsley and half and half, and slices of crusty bread.

4.96 from 68 votes

Soupe Jo (Persian Chicken and Barley Soup)

For us Persians, Soupe Jo is a familiar bowl of comfort. This chicken barley soup gets its creamy texture from partially blending the tender barley and vegetables, with a little dairy for richness and lemon and fresh herbs to finish.

Prep Time20

Cook Time1 5

Total Time1 25

Course: Entree

Cuisine: Persian

Servings:

Calories: 364.3kcal

Author: Mersedeh Prewer

Ingredients

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, plus optional half-and-half or yogurt for serving
1 small bunch of fresh cilantro or parsley, leaves and tender stems finely chopped
Salt, to taste
Black pepper, to taste

Instructions

Soak the barley, if desired. For extra fluffy barley, soak the rinsed barley in cold water for 1 hour. Drain before cooking. Soaking is optional.
Cook the onion. Set a large pot over medium-high heat. Add the olive oil, followed by the onion or leek. Cook until golden, about 8 minutes.
Add the garlic and vegetables. Stir in the garlic, celery, and half of the grated carrot. Cook for 5 minutes, stirring occasionally to prevent sticking. Add the drained barley and stir to combine.
Add the stock. Add the bay leaves and chicken stock. Bring to a boil, then lower the heat to a simmer.
Poach the chicken. Add the 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.
Finish cooking the barley. Stir the lemon juice into the soup. Cover with the lid slightly ajar and 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 the soup. Remove and discard the bay leaves. Place an immersion blender into one side of the pot and blend just a small portion to thicken the broth, leaving plenty of barley and vegetables intact. 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 and serve. Stir in the half-and-half, shredded chicken, remaining carrot, and most of the 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. Ladle into bowls and finish with a drizzle of olive oil, a little more half-and-half or a dollop of yogurt if desired, and the reserved herbs.

Notes

Barley and timing: Use pearl barley for the cooking instructions above. Cooking time is approximate; check that the barley is tender before blending. The optional 1-hour soak is not included in the total time. You can prepare the vegetables while it soaks.
Dairy options: Use 3 tablespoons of half-and-half, Greek yogurt, or whole milk. You can also omit the dairy; partially blending the barley still gives the broth body.
Vegetarian variation: Substitute vegetable stock for the chicken stock and sliced mushrooms for the chicken. Sauté the mushrooms in a little olive oil before adding them to the soup.
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. Do not wait for it to cool completely on the counter. Keep covered in the refrigerator for up to 3 days.
Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: On the stovetop, stir frequently and bring the soup to a boil, checking that it reaches 165°F throughout. Alternatively, microwave individual portions, loosely covered, stirring partway through and heating to 165°F throughout.
Shop: Find pearled barley, extra virgin olive oil, and more pantry staples in The Mediterranean Dish shop.

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