Persian Vermicelli Pasta Soup

This is my mother’s recipe. Using aromatic and fresh herbs and vegetables such as  coriander, parsley, carrots, gives beautiful colour and taste to this soup.

1 chicken thigh/breast
30 g parsley
30 g coriander
3 carrots
2 potatoes
2 medium tomatoes
1 medium onion, finely diced
2-3 vermicelli pasta nests
2 Tbsp tomato paste
½ tsp turmeric powder
Salt – cayenne pepper powder
Vegetable oil



In a pot with water and chicken thigh, add chopped onion, spices, oil and let it cook. Once chicken cooked, transfer it to chopping board and finely dice it. Then, return it back to the pot, add 500 ml water and finely chopped carrots, potatoes, herbs and tomatoes and tomato paste to the pot.
Let soup cook for about 30 minutes at medium to low heat. After 30 minutes add vermicelli pasta to the soup and let it cook for next 10 minutes. Stir 2- 3 times.

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One Comment Add yours

  1. naader says:

    Honestly,WOW! I have one of my best childhood memories with this soup!

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