Atoosa Sepehr
Soup E-Jo
Publication date: April 26, 2025
Soup E Jo is a rich chicken barley soup packed with veggies. Think of it as the Persian version of classic chicken noodle soup. Itﾒs a hearty and comforting soup recipe perfect for colder evenings.
by robot: 35 min
1 person
15 ingredients
Nutrition Facts
Calories
340
kcal
Protein
100
g
Carbohydrate
161
g
Carbohydrate - of which sugars
25
g
Fat
45
g
Fat - of which saturates
15
g
Fibre
26
g
Sodium
3.82
g
How to Cook
-
Turn the hob on to a medium/high temperature and pour the oil into a medium sized pot
-
Add the onions, season with salt & pepper and cook for a few minutes until softening, stirring occasionally
-
Stir in the chicken, salt & pepper and turmeric. Stir to brown the meat all over
-
Turn the hob down to a medium/low temperature, then stir in the flour
-
Pour in the stock & salt, turn the hob up to a high temperature while striing thoroughly to stop the flour from burning
-
When the stock boils, turn the hob down to a medium temperature and stir in the barley
-
Stir in the mushrooms & grated carrots and cook for around 2 minutes while stirring
-
Pour in the cream and turn the hob temperature up slightly.
Cook for around 9 more minutes while striing at regular intervals. -
Stir in the lime & parsley to finish, then turn the hob off.
Ingredients
Olive Oil
10
g
Small Dice Onion
100
g
Medium Dice Chicken Thighs
280
g
Ground Turmeric
2
g
Ground White Pepper
1
g
Maldon Sea Salt
15
g
Plain Flour
35
g
Chicken Stock
950
g
Pre-Cooked Organic Pearl Barley
260
g
Finely Sliced Button Mushrooms
130
g
Grated Carrots
90
g
Milk (Whole)
125
g
Cream (Single, Fresh)
80
g
Lime Juice
50
g
Chiffonade Parlsey
20
g
Equipments
Medium Pot (Left)
Slotted Spatula (KA)
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