Persian Vermicelli Soup
Created by dienia b on March 30, 2025
- Servings: 6
- Prep Time: 9m
- Cook Time: 60m
- Recipe #44395
Ingredients
- 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
How to Make
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Step 1: Cook chicken in water and season lightly.
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Step 2: Boil 30 minutes with whole carrot and 1/2 an onion.
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Step 3: Remove chicken, debone and shred.
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Step 4: Chop up veggies to add back to soup.
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Step 5: Meanwhile, cook onions in oil until lightly browned and season lightly.
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Step 6: Add carrots and cook until softened.
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Step 7: Add turmeric and tomato paste.
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Step 8: Mix in potatoes and stir around.
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Step 9: Add this mixture to soup broth.
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Step 10: Rinse out pan with broth and bring to a boil.
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Step 11: Add broken vermicelli and simmer for 15 minutes.
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Step 12: Add chicken back in and season to taste.
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Step 13: Add parsley and lemon juice at very end.
Nutritional Facts
- Serving Size: 1 (512 g)
- Calories 409.6
- Total Fat - 17.4 g
- Saturated Fat - 4.1 g
- Cholesterol - 74.1 mg
- Sodium - 307.3 mg
- Total Carbohydrate - 49.5 g
- Dietary Fiber - 5.2 g
- Sugars - 11.1 g
- Protein - 14.3 g
- Calcium - 68.1 mg
- Iron - 2.1 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.1 mg