Soup-e Jo ba Morgh (سوپ جو با مرغ) is a rich and creamy Persian barley soup made with chicken, vegetables, and a touch of cream. This comforting and nourishing soup is perfect for cold days, immune support, and digestion. It is commonly served as a starter in Persian restaurants and is a favorite during Ramadan, winter, and family gatherings.
Soup-e Jo ba Morgh is a classic Persian soup that has been enjoyed for centuries as a nutritious and healing dish. Barley (Jo) has been a staple grain in Persian cuisine since ancient times, valued for its health benefits and energy-boosting properties.
In traditional Persian medicine, barley soup was recommended for strengthening the immune system, aiding digestion, and restoring health. This soup became especially popular as a comforting meal during winter, for the sick, or as a starter in Persian feasts.
The addition of chicken, saffron, and creamy elements is a modern variation that enhances the richness and depth of flavor. Today, Soup-e Jo ba Morgh is commonly served in Persian homes, restaurants, and special gatherings, particularly during cold seasons and family dinners.
Ingredients
1 cup pearl barley
1 chicken breast (bone-in for extra flavor)
6 cups chicken broth or water
1 medium onion, finely chopped
1 carrot, grated
1 small potato, grated (for creaminess, optional)
½ cup tomato paste
½ cup heavy cream or milk (optional, for a creamy texture)
1 tbsp butter or olive oil
½ tsp turmeric
½ tsp black pepper
1 tsp salt (adjust to taste)
½ tsp paprika (optional, for depth of flavor)
¼ tsp ground saffron (dissolved in 2 tbsp hot water, optional, for color and aroma)
Juice of ½ lemon (for serving)
Fresh parsley or cilantro, chopped (for garnish)
Directions
Cook the Barley:
Rinse the pearl barley and soak it for 30 minutes (optional, to speed up cooking). In a large pot, bring 4 cups of water or broth to a boil and add the barley. Reduce heat and let simmer for 30 minutes, until the barley softens.
Cook the Chicken:
In a separate pot, heat butter or olive oil over medium heat. Add chopped onions and sauté until golden. Add chicken, turmeric, black pepper, and salt, stirring well. Pour in 2 cups of water and let the chicken cook for 20-25 minutes, until tender. Remove the chicken, shred it, and set aside.
Combine & Simmer:
Add the grated carrots, celery, and tomato paste to the barley pot. Stir well. Add the shredded chicken and cooked onions to the pot. Pour in saffron water and milk/cream (if using) and stir. Simmer for 15-20 minutes, until the soup thickens. Stir in lemon juice for a hint of acidity.
Serve & Enjoy:
Ladle into bowls and garnish with chopped parsley. Serve hot with fresh lemon wedges and Persian bread (Lavash or Barbari).
