Persian Chicken Barley Soup with Herbs

Persian-style chicken barley soup with carrots, parsley, dill, and tender shredded chicken, simmered on the stovetop for a comforting meal.

Prep: 15 min · Cook: 55 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb chicken breast
• 0.75 cup pearl barley
• 1 medium carrot
• 1 medium yellow onion
• 6 cups chicken broth
• 0.5 cup fresh parsley
• 0.25 cup fresh dill
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice

Cooking instructions

1. Rinse the barley under cold water. Peel and dice the carrot and onion. Chop the parsley and dill, keeping the herbs separate from the cooking vegetables. (about 5 min)
2. Bring the chicken broth to a boil in a large pot over medium-high heat. Stir in the barley, carrot, onion, salt, and pepper. (about 5 min) — Boiling
3. Reduce the heat to maintain a gentle simmer. Cook until the barley is tender and the vegetables are soft. (about 25 min) — Gentle simmer
4. Add the chicken breast and simmer until the thickest part reaches 165°F (74°C). Transfer the chicken to a plate and shred it with two forks. (about 18 min) — 165°F (74°C)
5. Return the shredded chicken to the pot. Stir in the parsley, dill, and lemon juice, then simmer briefly until the herbs are fragrant. (about 2 min) — Gentle simmer
6. Taste and adjust the salt and pepper. Ladle the soup into bowls and serve hot. (about 1 min)