This soup is so hearty and great if you are having a crowd on a cold day. I put regular dried black beans in and they were fully cooked within 2 hours.
This soup has so much flavor because you brown the chicken and vegetables first and the barley only takes 30 minutes to cook! Make sure the skin on your chicken is minimal so your soup doesn’t come out too oily.
This is Moroccan inspired, but instead of using cumin I use garam masala. I find cumin overpowering and garam masala a perfect blend of flavors. If you don’t like cilantro feel free to leave it out. A quick tip on garnishing: I don’t garnish just to make it pretty, garnishing is a very important part of finishing off a dish flavor wise. If you cook with herbs, they have a very important but different flavor, and when you put those fresh herbs back into the dish at the end, the cooked and fresh flavors meet and create a blend that is essential to rounding out the dish.
This chicken is such a filling yet light dish and reheats well too! I love the simplicity of this dish. It is so easy and yet it tastes rich and looks beautiful.
Only add salt at the very end or when ready to serve. Chicken stock is the staple and base to every great soup. A soup can be ready in minutes if it has a good chicken stock as the base.