(Chicken and broth)
Ingredients;
-2 lbs chicken pieces with bone, preferably 4 thighs
-1 Medium onion
- 6 cups water
-1 Tsp salt
-1 Tsp pepper
-1/2 tbsp minced garlic
-1/2 carrot, optional
Instructions;
-Peel and quarter onion and place in a large stockpot.
-Wash chicken pieces and add to the pot.
-Add water, salt, pepper, minced garlic and carrot.
-Bring to boil on high, takes about 10 minutes. Then set stove on low, cover and simmer 50 minutes.
- Remove chicken from broth and allow broth and chicken to cool.
-Once cooled a little, strain broth to remove small bits of onions and bones. This will make a clear broth ready for use in any recipe.
-When chicken is cool to the touch, remove skin, bone and fat. Chop chicken into small pieces, about 1/2 inch.
(Soup)
Ingredients;
-1 cup pearl barley
-1/4 cup rice
-2 medium onions (about 2 cups chopped)
-2 large carrots (need 1 cup chopped)
-1/2 buch parsley (need 1 cup chopped, 1/2 cup for soup, 1/2 cup as topping)
-About 2 cups cooked and chopped chicken
-2cups hot water for soaking barley
-4 cups cold water
-4 cups chicken broth
-1 cup milk
-1 cup heavy cream( 1/2 cup for soup, 1/2 cup as topping)
-4 tbsp butter
-1 tbsp oil
-1/2 tbsp minced garlic
-2 Tsp salt ( add gradually to taste)
-1 1/2 Tsp pepper (add gradually to taste)
Instructions;
-Rinse rice and set aside.
-Soak barley in 2 cups hot water and set aside.
-Wash, peel and chop carrots, set aside.
-Wash parsley remove stems and chop leaves, set aside.
-Peel and chop onions, set aside.
-Drain barley and rice. Pour into a large saucepan and add 4 cups of water. No need to add salt.
-Place on high heat and bring to boil. This takes about 10 minutes. Once boiling, lower the heat and simmer for 20 minutes, (uncovered on medium low heat). Do not stir.
-While barley simmers, heat butter and oil in a large stockpot. Sauté onions and carrots until onions are translucent. About 6 minutes on high.
-Add minced garlic and continue cooking 1 minute. Turn heat off until barley is ready.
-After barley has simmered 20 minutes pour into stockpot with onions and carrots.
-Add 4 cups of broth, 1 Tsp each salt and pepper and bring to boil.
-Lower heat and simmer 20 minutes, on medium low.
-Then add chicken, 1/2 cup chopped parsley and 1 cup milk.
-Taste for salt and pepper (I added 1/2 Tsp of each.) and simmer another 10 minutes.
- Turn off the heat and add 1/2 cup heavy cream.
-Taste for salt again. (I added another 1/2 Tsp salt.)
-Top with a splash of cream and a sprinkle of chopped parsley as you serve.
Important tips;
1- It’s important to add salt gradually as some broth may contain more salt than others.
2-This soup thickens when refrigerated. You will need to use more broth, milk or water to thin the soup when reheating.
Enjoy-- Noosh Jon
Негізгі бет Soupe Jo (Persian Barley Soup) سوپ جو سفید
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