We are officially into the fall season which means soups are back on the menu for us. Growing up chicken soup meant a type of soup that usually had chicken in it as well as some vegetables, pretty much like the recipe for Chicken Soup. Chicken soup with noodle is loved by many Iranians and it is the rich source of different vitamines particularly in the cold seasons and no one would ever refuse to have a bowl of this fantastic starter before turning to the main course.
# Saute leek, carrots, and garlic in some oil for about 5 minutes.
# Add turmeric, cumin, and cinnamon to the veggies and give them a nice stir. Season chicken with salt and pepper. Push the veggies towards the walls of the pot in order to create a well in the middle of the pot. Place chicken in the empty space and saute for a couple of minutes until the bottom side turns white.
# Flip the chicken and saute for a couple of minutes. Add bay leaves and lightly crushed Persian dried limes.
# Add broth, cover and bring to a boil. Break reshteh into four sections and add to the soup. Simmer covered on medium low for 50 minutes.
# Remove the two breasts of chicken and shred using two forks. By this time the chicken should easily come apart.
# Adjust seasoning if needed and add chicken back to the pot. Small chop cilantro and add to the pot. Give it a stir and simmer for 5 minutes longer.
Iranian Appetizers: Barely Soup the Most Popular Starter in Persian Cuisine
