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Persian Vermicelli Soup

Here's how you make Persian Vermicelli Soup
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  • Servings: 6
  • Prep: 9m
  • Cook: 60m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 16 ounces chicken thighs, bone in
  • 6 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup onion, chopped
  • 1 carrot, sliced
  • Veggies
  • 2 tablespoons olive oil
  • 1 cup onions, diced
  • 1 carrot, sliced
  • 15 ounces potatoes, diced, drained (1 can)
  • 2 tablespoons tomato paste
  • 1 teaspoon turmeric, ground
  • Soup
  • 8 ounces vermicelli, dry, broken
  • 4 tablespoons parsley, minced
  • 1 tablespoon lemon juice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cook chicken in water and season lightly.

  • Step 2: Boil 30 minutes with whole carrot and 1/2 an onion.

  • Step 3: Remove chicken, debone and shred.

  • Step 4: Chop up veggies to add back to soup.

  • Step 5: Meanwhile, cook onions in oil until lightly browned and season lightly.

  • Step 6: Add carrots and cook until softened.

  • Step 7: Add turmeric and tomato paste.

  • Step 8: Mix in potatoes and stir around.

  • Step 9: Add this mixture to soup broth.

  • Step 10: Rinse out pan with broth and bring to a boil.

  • Step 11: Add broken vermicelli and simmer for 15 minutes.

  • Step 12: Add chicken back in and season to taste.

  • Step 13: Add parsley and lemon juice at very end.

We hope you enjoy this recipe!

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