Gather all the ingredients required for the recipe. Wash and chop the leeks, garlic, and carrots. Cut the chicken breasts into bite-sized pieces.

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.

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.

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.

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.

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.

Taste the soup and adjust the seasoning with salt and pepper if necessary. Remove and discard bay leaves and Persian dried limes.

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!