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
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.