As the days get shorter and the air gets cooler, there’s nothing like enjoying a hot bowl of soup. In Iran, we love our Persian Vermicelli Soup (Soup-e Vermicelli ba Morgh) – it’s a classic dish in every Persian home that warms you up. It’s simple but flavorful, bringing together tender chicken broth, delicate vermicelli noodles, fresh veggies, and fragrant herbs. The smell takes me back to those cozy evenings in Tehran, gathered around the table with family after a long day. Want to bring that warmth into your home? Give this recipe a try and see how this hearty soup can win you over!
PERSIAN VERMICELLI SOUP
Persian Vermicelli Soup, or Soup-e Reshteh Faranaghi, is the ultimate comfort food. This tasty soup is usually served as a starter at Persian celebrations and combines tender vermicelli noodles, bright turmeric, crunchy carrots, hearty potatoes, rich tomato paste, and savory chicken broth. Fresh parsley and cilantro give it a distinct Persian vibe, and a squeeze of lemon at the end adds a nice touch of freshness.
Make sure to toss in the vermicelli noodles toward the end so they stay nice and firm—they should have that perfect bite. You might already have the ingredients at home, or you can add them to your shopping list now. This Vermicelli Soup is super quick to whip up and a great way to dive into some tasty Persian cuisine. If you like it, why not keep exploring? There are plenty of other comforting Persian recipes on the site that you’ll love!
PERSIAN VERMICELLI SOUP FOR COLDS
This soup is a classic go-to in Persian cuisine for battling colds and has been passed down for years. It’s warm, hearty, and packed with nutrients that can really help you feel better when you’re not feeling great. Make sure to use fresh ingredients like carrots and potatoes for a touch of sweetness, and don’t forget the tomato paste for that rich flavor. Fresh herbs are a must too, as they add that aromatic kick.
MY TIPS FOR VARIATIONS OF VERMICELLI SOUP
This tasty Vermicelli Soup isn’t just limited to chicken broth; you can totally use beef or fish broth too! In this recipe, I went with the classic chicken flavor. If you want to keep it meat-free, just skip the chicken and go vegetarian. You could also throw in some lentils, chickpeas, or beans for a heartier meal. Plus, if you swap out the vermicelli noodles for glass noodles, you’ll have a gluten-free option. The possibilities are endless, and that’s what makes cooking so fun—you can mix it up however you like!
#SUPPENBOOM
I’m jumping on the Soup Boom by NomNoms.de to celebrate our love for soups! While a lot of Asian soups are super popular, I’m really excited to share a taste of my culture with Persian Vermicelli Soup. What’s your go-to comfort soup? Drop your favorites in the comments, and make sure to check out the other Soup Boom participants—you’ll definitely find some tasty ideas!
Whatinaloves vegane Kartoffel-Lauch-Suppe
Jankes Seelenschmaus Tortellini-Suppe
ELBCUISINE Wohltuende Rinderbrühe mit feinen Pilzen
Barbaras Spielwiese Rote Bete Suppe, indisch angehaucht
INGREDIENTS FOR VERMICELLI SOUP
1/2 chicken breast
1 onion finely chopped
1/2 tsp turmeric
2 liters water
1 carrot, finely diced
1 potato, finely diced
1 tbsp tomato paste
100 g vermicelli soup noodles
40 g parsley chopped
25 g cilantro chopped
30 ml freshly squeezed lemon juice
Salt and pepper to taste
1 tbsp chili flakes optional
PREPARATION OF VERMICELLI SOUP
Boil about 2 liters of water, add the chicken breast, salt, and turmeric, and cook for 5 minutes. Remove the chicken from the broth and shred it into small pieces using a fork.
Heat a bit of oil in a pot and add the chopped onion. Sauté until softened and lightly golden. Add the shredded chicken and stir well.
Next, add turmeric and black pepper, frying briefly until fragrant. Stir in the tomato paste and cook until it releases its color.
Add the diced potatoes and carrots to the pot and mix thoroughly.
Pour in salt, 1 liter of water, and the chicken broth. Cover and let it cook for 15 minutes until the vegetables are tender.
Now add the chopped parsley and cilantro. Mix in the vermicelli noodles and cover the pot again. Let the soup simmer for about 5 minutes.
After this time, uncover and stir to prevent the vermicelli from sticking together.
Once the vermicelli is soft, turn off the heat. Wait 5 minutes, then stir in the lemon juice. Sprinkle with chili flakes if desired. The soup is ready to serve.
BEFARMAYID!
Susan
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Persian Vermicelli Soup
This soup is a classic go-to in Persian cuisine for battling colds
Ingredients
INGREDIENTS FOR VERMICELLI SOUP
- 1/2 chicken breast
- 1 onion finely chopped
- 1/2 tsp turmeric
- 2 liters water
- 1 carrot finely diced
- 1 potato finely diced
- 1 tbsp tomato paste
- 100 g vermicelli soup noodles
- 40 g parsley chopped
- 25 g cilantro chopped
- 30 ml lemon juice freshly squeezed
- Salt and pepper to taste
- 1 tbsp chili flakes optional
Instructions
PREPARATION OF VERMICELLI SOUP
-
Boil about 2 liters of water, add the chicken breast, salt, and turmeric, and cook for 5 minutes.
-
Remove the chicken from the broth and shred it into small pieces using a fork.
-
Heat a bit of oil in a pot and add the chopped onion. Sauté until softened and lightly golden.
-
Add the shredded chicken and stir well.
-
Next, add turmeric and black pepper, frying briefly until fragrant.
-
Stir in the tomato paste and cook until it releases its color.
-
Add the diced potatoes and carrots to the pot and mix thoroughly.
-
Pour in salt, 1 liter of water, and the chicken broth. Cover and let it cook for 15 minutes until the vegetables are tender.
-
Now add the chopped parsley and cilantro.
-
Mix in the vermicelli noodles and cover the pot again. Let the soup simmer for about 5 minutes.
-
After this time, uncover and stir to prevent the vermicelli from sticking together.
-
Once the vermicelli is soft, turn off the heat.
-
Wait 5 minutes, then stir in the lemon juice.
-
Sprinkle with chili flakes if desired. The soup is ready to serve.
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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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