Persian Chicken Noodle Soup
A comforting and aromatic soup featuring tender chicken, reshteh noodles, and a mix of vibrant Persian spices. Perfect for cold days or when you need a healing, wholesome meal.
Ingredients
For the Soup Base:
- 2 tablespoons olive oil
- 2 medium leeks washed and sliced
- 2 medium carrots peeled and chopped
- 4 garlic cloves minced
- 1 whole chicken about 3-4 pounds, cut into parts (or 4 chicken thighs)
- 1 tablespoon turmeric powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 2 Persian dried limes optional but recommended
- 6 cups chicken broth preferably homemade or low-sodium
- Salt and black pepper to taste
For the Noodles:
- 200 grams reshteh noodles or substitute with egg noodles or fettuccine
For Garnish:
- Fresh cilantro chopped
- Fresh parsley optional
- A squeeze of lemon juice optional
Instructions
Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the leeks and carrots, cooking until they start to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Brown the Chicken:
- Push the vegetables to the side of the pot and add the chicken pieces. Sear the chicken until browned on all sides, about 7-10 minutes.
Add the Spices and Broth:
- Stir in the turmeric, cumin, cinnamon, and salt, making sure the chicken and vegetables are evenly coated. Pour in the chicken broth and add the Persian dried limes (if using). Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour or until the chicken is tender and fully cooked.
Remove the Chicken and Shred It:
- Remove the chicken pieces from the pot and shred the meat, discarding the bones. Return the shredded chicken to the soup and discard the dried limes (if used).
Cook the Noodles:
- Bring the soup back to a simmer, then add the reshteh noodles. Cook for 10-15 minutes, or until the noodles are tender, being careful not to overcook them.
Adjust Seasoning:
- Taste and adjust the seasoning by adding more salt, pepper, or turmeric if needed.
Serve:
- Ladle the soup into bowls, garnish with fresh cilantro and parsley, and add a squeeze of lemon juice if desired.
Notes
- Reshteh Noodles: Reshteh noodles are traditional for this soup, but you can substitute with egg noodles or fettuccine.
- Dried Limes: Persian dried limes give the soup a unique sour and slightly smoky flavor, but can be omitted if unavailable.
- Storage: This soup stores well in the fridge for up to 3 days and can also be frozen for up to a month.