Persian Chicken Soup
Created by dienia b on December 15, 2023
- Servings: 8
- Prep Time: 9m
- Cook Time: 2h
- Recipe #41978
Ingredients
- 6 cups water
- 1/2 teaspoon turmeric
- 1 tablespoon chicken bouillon
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 pounds whole chicken
- 2 carrots, sliced
- 1/2 cup onion, minced
- 1/2 cup frozen peas
- 10 ounces frozen green beans
- 8 ounces mushrooms, sliced
- 1/2 cup frozen corn
- 1 tablespoon fresh parsley, minced
- 8 ounces dried vermicelli broken
How to Make
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Step 1: Cook chicken with spices, bouillon, onions and carrots in water until cooked.
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Step 2: Debone and deskin chicken.
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Step 3: Add chopped chicken back in. (it didn't look like a lot of chicken in it)
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Step 4: And dried parsley flakes, frozen veggies and mushrooms and simmer 3 minutes.
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Step 5: Add pasta and cook for 20 minutes, adding water if needed.
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Step 6: Season to taste.
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Step 7: Add parsley.
Nutritional Facts
- Serving Size: 1 (564.2 g)
- Calories 451.1
- Total Fat - 23.4 g
- Saturated Fat - 3.3 g
- Cholesterol - 552.8 mg
- Sodium - 740.5 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 5.5 g
- Sugars - 3.4 g
- Protein - 46.4 g
- Calcium - 100.3 mg
- Iron - 7.3 mg
- Vitamin C - 19.1 mg
- Thiamin - 0.4 mg