Soup-e Jo ba Morgh (Persian Barley and Chicken Soup with Lemon)
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Ingredients
- 400 g chicken thigh fillets, diced
- 120 g pearl barley
- 2 carrots, diced
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tbsp vegetable oil
- 1000 ml chicken stock
- 2 tbsp lemon juice
Nutrition (per serving)
- Calories
- 330 kcal
- Protein
- 24.6 g
- Carbohydrate
- 26 g
- of which sugars
- 5.3 g
- Fat
- 12 g
- of which saturates
- 1.8 g
- Fibre
- 6.4 g
- Salt
- 2.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then add the diced chicken and brown for 5 minutes.
- 2
Stir in the pearl barley, carrots and chicken stock, bring to a simmer.
- 3
Cover and cook gently for 30 minutes, stirring occasionally, until the barley is tender and the chicken is cooked through with no pink remaining.
- 4
Stir in the lemon juice, taste and season with salt and pepper.
- 5
Ladle into bowls to serve.
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