Persian Soup Jo Recipe | Creamy Barley Soup Jo for Cozy Comfort!

Rinse barley under cold water until the water runs clear.

In a large pot, combine barley and 4 cups of water; bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 30-40 minutes until barley is tender.

In a separate skillet, heat olive oil over medium heat; add chopped onion and sauté until translucent, about 5 minutes.

Add diced carrots to the skillet; cook for another 5-7 minutes until vegetables soften.

Incorporate the sautéed vegetables into the pot with barley.

Add chicken pieces to the pot; simmer for 20-30 minutes until chicken is cooked through.

Remove chicken, shred it, and return it to the pot.

Stir in salt and black pepper.

Simmer for an additional 5 minutes to meld flavors.

Taste and adjust seasoning if necessary.

Serve hot.

Equipment Needed

Dietary

Allergens