A bowl of comfort combined with nutrition is the perfect way to define a chicken barley soup! From fibers, antioxidants, proteins, and vitamins, you will get all the essential nutrients from a single bowl of soup! Isn't it fascinating? Well, we certainly find it so. But that does not imply that your soup will turn boring. The right blend of spices with ingredients creates a unique experience for everyone. In this article, we will share with you some common tips to make the most gorgeous chicken barley soup in the world.

General insight about chicken barley soup

If you are fond of noodle soup but avoid noodles due to your diet plans then a barley chicken soup is the ideal substitute to that. Such a hearty and comforting soup with the richness of barley and the presence of meat will make every sip, drool-worthy. Falls are the best time of the year when you can relish the chicken barley soup at home. Warm, hearty, and comforting, you won't be able to resist simply. You must have tried such soups at home, as a kid, haven't you?

In case, you have the flu or want something light yet yummy for the little ones then you have to try out the classic barley and chicken soup. The Persian variety of this soup is very famous. It is creamy, and smooth and has a spectacular velvety structure, making it the best in taste.

Packed with the usuals like celery and carrots, you are certainly going to enjoy this one for sure. Other aromatic nutrients combined with the delicious meat are what make the soup so yummy. Barley is there to fill you up. In the Persian variety, one makes use of the bechamel sauce and heavy cream. This thickens the consistency of the soup and gives it the distinguished Persian essence. Some amount of Greek yoghurt and you are good to go.

What are the common ingredients you will need to make this soup

The best part about the barley and chicken soup is that it is utterly delicious and packed with simple ingredients that you do not need to go hunting for! We have this list prepared for you so that you can find out whether you have the items in your pantry already. If not, you may go for a quick shopping.

Oil- To saute the veggies and the meat, you will need some kind of oil. Extra virgin oil is what is preferred for this soup.
Onions and leeks- To express a fresh aromatic essence, the soup shall need some onions and leeks in it.
Celery, carrots- As veggies, you can add the usual or seasonal ones that you wish to enjoy in your soup. In the end, it depends on your preference, and what you wish to relish.
Pearl barley- You cannot make a barley soup without barley! But the question remains, which is the best one? Pearl barley is mostly used for a typical Persian barley and chicken soup. They are processed to remove the outer hull making them tender and less chewy.
The broth- You may use a good-quality chicken stock to prepare this soup. Make it home if you have some time to spare otherwise you can opt for a readymade broth, however, the former always tastes better than the latter.
The chicken- When you are preparing a soup, skinless, boneless, chicken breast is the best option to go for. The lean meat is tender and cooks faster.
Lemon juice and cilantro- A dash of lemon juice combined with cilantro is the best option to indulge in, especially for garnishing the broth.
Yoghurt or milk- To give a rich and creamy consistency to your soup, you shall require yoghurt or whole milk.
Seasonings- Season the broth with salt and pepper.

Tips to make the barley and chicken soup

You should soak the barley in water first! Use cold water to get them extra fluffy! This will take you about an hour. Then take a pot, heat the oil, and saute the onions in it until they turn golden brown. Finally, the garlic and the veggies are also tossed into the pan and cooked well. Once you have added the barley, now pour the broth and cover the lid.

Leave the entire arrangement to simmer! Don't forget to toss in one or two bay leaves for added flavor and aroma.

Once the soup is done, you can drizzle it with some lemon juice from the top. Leave it like that for another thirty minutes. The more you leave your broth on low heat, the better the taste develops. At the end, the precooked chicken is shredded and added to the pot of soup. Voila!

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