Persian Chicken Noodle Soup, also known as “Ash-e Reshteh,” is a hearty, comforting dish that’s rich in flavor and steeped in tradition. This soup is a delightful blend of tender chicken, fragrant herbs, and noodles, all simmered together to create a warming, soul-satisfying meal.
Growing up, this soup was a family favorite, especially during cold months or special gatherings. The combination of spices and textures feels like a hug in a bowl, and I love how it brings a touch of Persian heritage to my kitchen. Let’s dive into this nourishing, wholesome recipe!
How To Make Persian Chicken Noodle Soup?
Recipe Time
Preparation Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Course: soup
Cuisine: Persian/Iranian
Yield: 4 servings.
Equipment Needed
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Ladle
- Strainer
Ingredients
- 4 skinless chicken thighs or drumsticks
- 1 medium onion, chopped
- 3 cups chicken broth
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 teaspoon saffron, ground
- 1 cup Persian noodles (or vermicelli)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Optional: barberries, fresh lemon slices for garnish
Instructions
1. Prepare The Broth
In a large pot, add chicken thighs or drumsticks, water, and chopped onion. Bring to a boil and then simmer for about 45 minutes. Skim off any foam from the top. Remove the chicken, strain the broth, and set it aside.
2. Add Vegetables
To the broth, add diced carrots and potatoes. Bring the mixture to a boil, then reduce to a simmer for 20 minutes, or until the vegetables are tender.
3. Infuse With Saffron
Dissolve ground saffron in a small amount of hot water. Add this saffron infusion to the pot, enhancing the flavor and color.
4. Cook The Noodles
Add Persian noodles (or broken vermicelli) to the pot. Simmer for another 5-10 minutes until the noodles are cooked through.
5. Finish And Serve
Remove from heat, sprinkle in fresh parsley, and adjust seasoning with salt and pepper. Garnish with barberries or lemon slices for a burst of tang.
Nutrition Facts Of Persian Chicken Noodle Soup
- Calories: 280
- Protein: 25 g
- Fat: 12 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Sodium: 800 mg
Serving Suggestions Of Persian Chicken Noodle Soup
1. Add A Side Of Flatbread
Pair the soup with Persian flatbread (lavash) to complete the meal.
2. Serve With Yogurt
A small bowl of plain yogurt on the side can provide a creamy contrast to the soup’s aromatic broth.
Tips And Variations Of Persian Chicken Noodle Soup
1. Try Different Noodles
If you can’t find Persian noodles, thin spaghetti or angel hair pasta work as substitutes.
2. Adjust Spice Levels
Add a pinch of turmeric or ground black pepper for an extra kick.
3. Garnish Options
Swap fresh parsley with cilantro or mint for a different herbaceous note.
Health Benefits Of Persian Chicken Noodle Soup
1. Rich In Protein
With chicken as the main ingredient, this soup offers a high-protein meal that aids in muscle repair.
2. Digestive Support
Saffron is known for its anti-inflammatory properties and can aid digestion.
3. Immune-Boosting
The soup’s warm broth, combined with nutrients from vegetables and saffron, supports a healthy immune system.
Special Note
This Persian chicken noodle soup is a perfect dish to brighten up a cold day or when you’re feeling under the weather. Its vibrant saffron-infused broth, combined with soft noodles and tender chicken, makes it both comforting and nourishing.
Conclusion
Persian chicken noodle soup is a comforting and flavorful dish that brings together the warmth of tender chicken, aromatic spices, and the satisfying bite of noodles.
It’s a meal that’s both nourishing and delicious, perfect for a cozy family dinner or when you’re in need of a hearty, wholesome bowl of soup.
The subtle yet distinct flavors of Persian cuisine shine through, making this recipe a wonderful way to explore something new and delightful.
Whether you’re enjoying it on a chilly evening or as a midday meal, this soup is sure to become a favorite in your kitchen.
Persian Chicken Noodle Soup
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Ladle
- Strainer
Ingredients
- 4 skinless chicken thighs or drumsticks
- 1 medium onion chopped
- 3 cups chicken broth
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 teaspoon saffron ground
- 1 cup Persian noodles or vermicelli
- 1 tablespoon fresh parsley chopped
- Salt and pepper to taste
- Optional: barberries fresh lemon slices for garnish
Instructions
Prepare The Broth
- In a large pot, add chicken thighs or drumsticks, water, and chopped onion. Bring to a boil and then simmer for about 45 minutes. Skim off any foam from the top. Remove the chicken, strain the broth, and set it aside.
Add Vegetables
- To the broth, add diced carrots and potatoes. Bring the mixture to a boil, then reduce to a simmer for 20 minutes, or until the vegetables are tender.
Infuse With Saffron
- Dissolve ground saffron in a small amount of hot water. Add this saffron infusion to the pot, enhancing the flavor and color.
Cook The Noodles
- Add Persian noodles (or broken vermicelli) to the pot. Simmer for another 5-10 minutes until the noodles are cooked through.
Finish And Serve
- Remove from heat, sprinkle in fresh parsley, and adjust seasoning with salt and pepper. Garnish with barberries or lemon slices for a burst of tang.
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.