Gluten-Free Jareesh Soup

Ingredients

• about 450 g Chicken drumsticks
• 1 cup Pearl Barley
• 1 medium Onion
• 2 medium Tomatoes
• 1 tbsp Tomato paste
• 6 cups Chicken broth
• 2 tbsp Ghee
• 1 tsp Cumin powder
• 1/2 tsp Black pepper
• 1 tsp Salt
• 4 wedges Lemon wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot, heat the ghee over medium heat.
2. 2Add the chopped onion and cook until softened, about 5 minutes.
3. 3Add the chopped tomatoes and tomato paste and cook for another 5 minutes.
4. 4Add the chicken drumsticks and brown on all sides.
5. 5Pour in the chicken broth and add the pearl barley.
6. 6Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, or until the chicken is tender and the barley is cooked.
7. 7Remove the chicken from the pot and shred the meat. Discard the bones.
8. 8Return the shredded chicken to the pot and stir in the cumin powder, black pepper, and salt.
9. 9Simmer for another 10 minutes to allow the flavors to meld.
10. 10Serve hot with a lemon wedge.

Substitutions

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