Soup-e Jo (Persian Barley and Chicken Soup)
A thick, savoury soup of pearl barley, chicken and vegetables with turmeric, parsley and a squeeze of lemon.
- Time1 hr 15
- LevelEasy
- Costabout £2.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion for 6 minutes until soft. Add the garlic and turmeric and stir for 1 minute.
6 min - 2
Add the tomato purée, chicken, bay leaf and water with 1 teaspoon of the salt. Bring to the boil, skim off any scum, then cover and simmer for 20 minutes.
20 min - 3
Rinse the barley and add it with the carrots and celery. Simmer, partly covered, for 35 minutes, stirring now and then, until the barley is tender and the soup has thickened.
35 min - 4
Lift out the chicken, pull the meat off the bones and shred it. Discard the bones and bay leaf and return the meat to the pan.
- 5
Stir in the parsley, lemon juice, pepper and the rest of the salt. Add a splash of hot water if it is too thick. Serve piping hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.