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Persian Vermicelli Soup

Persian Vermicelli Soup

This soup is a classic go-to in Persian cuisine for battling colds 

Course after work cooking, anti-cold soup, soup
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Persian Vermicelli Soup
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 People
Author Labsalliebe

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

  1. Boil about 2 liters of water, add the chicken breast, salt, and turmeric, and cook for 5 minutes.

  2. Remove the chicken from the broth and shred it into small pieces using a fork.

  3. Heat a bit of oil in a pot and add the chopped onion. Sauté until softened and lightly golden.

  4. Add the shredded chicken and stir well.

  5. Next, add turmeric and black pepper, frying briefly until fragrant.

  6. Stir in the tomato paste and cook until it releases its color.

  7. Add the diced potatoes and carrots to the pot and mix thoroughly.
  8. Pour in salt, 1 liter of water, and the chicken broth. Cover and let it cook for 15 minutes until the vegetables are tender.

  9. Now add the chopped parsley and cilantro.

  10. Mix in the vermicelli noodles and cover the pot again. Let the soup simmer for about 5 minutes.

  11. After this time, uncover and stir to prevent the vermicelli from sticking together.

  12. Once the vermicelli is soft, turn off the heat.

  13. Wait 5 minutes, then stir in the lemon juice.

  14. Sprinkle with chili flakes if desired. The soup is ready to serve.