As a soup aficionado, I’ve always found solace in a warm, hearty bowl of goodness. Among the plethora of soups around the globe, Iranian Chicken Soup holds a special place in my heart.
Steeped in the rich culinary heritage of Iran, Iranian Chicken Soup emerges as a comforting and nourishing dish, beloved for its aromatic spices and wholesome ingredients. This traditional soup embodies the essence of Persian cuisine, blending tender pieces of chicken with fragrant saffron, earthy turmeric, and warming cumin.
Its robust flavors are further enhanced by the addition of vegetables such as carrots, and onions, creating a harmonious medley of taste and texture. Served piping hot, this soul-soothing soup not only satisfies hunger but also serves as a reminder of the warmth and hospitality deeply ingrained in Iranian culture.
How To Make Iranian Chicken Soup?
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Iranian
Yield: 4 servings
Equipment Needed
- Large pot
- Chopping board
- Knife
- Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 2 cups of leeks, small diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 2 chicken breasts
- 2 bay leaves
- 1 teaspoon ground cinnamon
- 2 Persian dried limes
- 6 cups chicken broth
- 1 teaspoon ground coriander
- ½ teaspoon black pepper
- 3 oz reshteh
- salt and pepper
Instructions
1. Prep Ingredients
Gather all the ingredients required for the recipe. Wash and chop the leeks, garlic, and carrots. Cut the chicken breasts into bite-sized pieces.
2. Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add diced leeks and minced garlic to the pot. Sauté until the leeks are soft and translucent, and the garlic is fragrant, about 3-4 minutes.
3. Add Spices And Chicken
Stir in turmeric, ground cumin, ground cinnamon, ground coriander, black pepper, and salt to taste. Add the diced chicken breast pieces to the pot. Stir well to coat the chicken with the aromatic spices.
4. Incorporate Vegetables And Broth
Add diced carrots to the pot along with bay leaves and Persian dried limes. Pour in chicken broth, ensuring all ingredients are submerged. Bring the soup to a gentle boil.
5. Simmer Soup
Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking.
6. Add Reshteh
After the soup has simmered and the chicken is cooked through, add the reshteh (thin Iranian noodles) to the pot. Allow the noodles to cook in the broth for about 8-10 minutes, or until tender.
7. Adjust Seasoning
Taste the soup and adjust the seasoning with salt and pepper if necessary. Remove and discard bay leaves and Persian dried limes.
8. Serve
Ladle the Iranian chicken soup into serving bowls. Optionally, garnish with fresh herbs like parsley or cilantro. Serve hot and enjoy your comforting and flavorful Iranian chicken soup!
Note: Adjust the consistency of the soup by adding more broth if desired. You can also customize the soup by adding other vegetables like spinach or potatoes. Additionally, feel free to adjust the spice levels according to your preference.
Nutrition Facts Of Iranian Chicken Soup
- Calories: 250 kcal
- Fat: 7 g
- Carbohydrates: 24 g
- Protein: 22 g
- Fiber: 3 g
Serving Suggestions
- Serve hot with crusty bread on the side for a complete meal.
- Pair with a fresh salad for a lighter option.
Tips And Variations
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken. Add more vegetables like zucchini and potatoes.
- Adjust the spices according to your preference. You can increase or decrease the amount to suit your taste.
- For a creamier texture, stir in a splash of coconut milk before serving.
Health Benefits Of Iranian Chicken Soup
- This soup is packed with protein from the chicken, making it a filling and satisfying meal.
- The spices used, such as turmeric and cinnamon, have anti-inflammatory properties and may aid digestion.
- The vegetables add a dose of vitamins and minerals, contributing to overall health and well-being.
Special Note
Feel free to customize this Iranian Chicken Soup to your liking. Experiment with different vegetables or add a kick of heat with some chili flakes. The possibilities are endless!
Conclusion
Iranian chicken soup is a culinary delight that embodies the rich flavors and cultural heritage of Iran. Its aromatic blend of spices, tender chicken, and hearty vegetables create a comforting and nourishing dish that is beloved by many.
Whether enjoyed on a chilly evening or as a remedy for the common cold, this soup has a timeless appeal that transcends borders. With each spoonful, one can savor the warmth of tradition and the depth of flavor that characterizes Persian cuisine.
So, whether prepared for a family gathering or enjoyed as a solo meal, Iranian chicken soup is sure to leave a lasting impression on anyone fortunate enough to taste its savory goodness.
Iranian Chicken Soup
Equipment
- Large pot
- Chopping board
- Knife
- Wooden spoon
Ingredients Â
1 tablespoon olive oil
2 cups of leeks, small diced
2 cloves garlic, minced
2 carrots, diced
1 teaspoon turmeric
1 teaspoon ground cumin
2 chicken breasts
2 bay leaves
1 teaspoon ground cinnamon
2 Persian dried limes
6 cups chicken broth
1 teaspoon ground coriander
½ teaspoon black pepper
3 oz reshteh
salt and pepper
InstructionsÂ
Prep Ingredients
- Gather all the ingredients required for the recipe. Wash and chop the leeks, garlic, and carrots. Cut the chicken breasts into bite-sized pieces.
Sauté Aromatics
- Heat olive oil in a large pot over medium heat. Add diced leeks and minced garlic to the pot. Sauté until the leeks are soft and translucent, and the garlic is fragrant, about 3-4 minutes.
Add Spices And Chicken
- Stir in turmeric, ground cumin, ground cinnamon, ground coriander, black pepper, and salt to taste. Add the diced chicken breast pieces to the pot. Stir well to coat the chicken with the aromatic spices.
Incorporate Vegetables And Broth
- Add diced carrots to the pot along with bay leaves and Persian dried limes. Pour in chicken broth, ensuring all ingredients are submerged. Bring the soup to a gentle boil.
Simmer Soup
- Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Add Reshteh
- After the soup has simmered and the chicken is cooked through, add the reshteh (thin Iranian noodles) to the pot. Allow the noodles to cook in the broth for about 8-10 minutes, or until tender.
Adjust Seasoning
- Taste the soup and adjust the seasoning with salt and pepper if necessary. Remove and discard bay leaves and Persian dried limes.
Serve
- Ladle the Iranian chicken soup into serving bowls. Optionally, garnish with fresh herbs like parsley or cilantro. Serve hot and enjoy your comforting and flavorful Iranian chicken soup!
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.