Chicken barley soup

Name: Chicken barley soup
Total time: 3600 s
Yield: 2-4 servings
Cuisine: British
Ingredients: 2 tbsp. olive oil; 1 onion or medium leek, diced; 3 cloves garlic, crushed or minced; 1/4 cup carrot, julienned; 1/4 cup corn; 1 cup pearl barley, washed, soaked 1 hour, drained; 1 bay leaf; 4 cups chicken broth; 2 chicken breasts; 2 tbsp. lemon juice; 1 tbsp. pepper powder; To taste, salt; 4 tbsp. yogurt, divided; 2 tbsp. cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

A traditional Persian chicken soup made with pearl barley, root vegetables and flavoured with earthy, peppery and citrusy notes. Nourishing and creamy, this soup is perfect any time you need a little extra comfort. Chicken barley soup is a hearty and nutritious dish.
If you don't have barley, you can substitute it with quinoa or pasta. Rotisserie chicken works great in this recipe; just add it towards the end of cooking to warm through.

This soup can be made ahead of time and tastes even better the next day. It can also be frozen in portions for later use.

This recipe provides a warm, filling meal that is perfect for chilly days! Enjoy your homemade chicken barley soup!
Video recipe at:https://youtu.be/P9YZWtcaJ4A

This soup can be made ahead of time and tastes even better the next day. It can also be frozen in portions for later use.

This recipe provides a warm, filling meal that is perfect for chilly days! Enjoy your homemade chicken barley soup!
Video recipe at:https://youtu.be/P9YZWtcaJ4A

Sarvat Hanif @sarvathanif

Canada

This soup can be made ahead of time and tastes even better the next day. It can also be frozen in portions for later use.

This recipe provides a warm, filling meal that is perfect for chilly days! Enjoy your homemade chicken barley soup!
Video recipe at:https://youtu.be/P9YZWtcaJ4A

This soup can be made ahead of time and tastes even better the next day. It can also be frozen in portions for later use.

This recipe provides a warm, filling meal that is perfect for chilly days! Enjoy your homemade chicken barley soup!
Video recipe at:https://youtu.be/P9YZWtcaJ4A

Saved

Ingredients

1 hour

2-4 servings

2 tbsp.olive oil
1onion or medium leek, diced
3 clovesgarlic, crushed or minced
1/4 cupcarrot, julienned
1/4 cupcorn
1 cuppearl barley, washed, soaked 1 hour, drained
1bay leaf
4 cupschicken broth
2chicken breasts
2 tbsp.lemon juice
1 tbsp.pepper powder
To taste, salt
4 tbsp.yogurt, divided
2 tbsp.cilantro, chopped

Saved

Steps

1 hour

1

Heat oil in a dutch oven.
2

Add the onions and sauté till golden.
3

Add garlic, carrots and corn. Cook till carrots are soft.
4

Add barley and bay leaf and mix well.
5

Add broth; bring to a boil. Cover and simmer 15 minutes.
6

Add chicken and poach until the juices run clear in the thickest part of the breast, about 15 minutes.
7

Remove chicken from the soup and set aside to cool and shred.
8

Add lemon juice, cover, partially and simmer 30 minutes or till barley is soft.
9

Partially blend of the soup with an immersion blender. Blend just a little of the soup to thicken.
10

Add shredded chicken, yogurt and cilantro. Mix well.
11

Add the salt and pepper and mix well. Simmer 5 minutes.
12

Serve with a drizzle of olive oil, dollop of yogurt and cilantro.