Persian Chicken Noodle Soup

• Meat

  • 2 Chicken breast, cooked

• Produce

  • 5 Carrots, medium
  • 1 Chilli flakes, red
  • 10 Chives
  • 1 cup Cilantro
  • 3 Garlic cloves
  • 1 Limes
  • 1 Onion, large
  • 1 cup Parsley
  • 2 Tomatoes
  • 1 Turnip
  • 4 Yukon gold potatoes, medium

• Canned Goods

  • 8 cups Chicken broth or stock or storebosugh chicken broth or stock, homemade

• Pasta & Grains

  • 4 oz Angel hair pasta

• Baking & Spices

  • 1 Salt and pepper
  • 2 tsp Sumac
  • 1/2 tsp Turmeric

Found on girlandthekitchen.com

Description

Ingredients

• 8 cups homemade chicken broth or stock or storebosugh chicken broth or stock
• 2 cooked chicken breast, shredded, feel free to use rotisserie chicken or any other leftover chicken (see note)
• 1 large onion, chopped into small cubes
• 5 medium carrots, peeled and sliced into half moons
• 1 turnip, peeled and chopped into small cubes
• 4 medium Yukon Gold potatoes
• 3 garlic cloves, roughly chopped
• 2 tomatoes, chopped into small cubes
• 10 chives, finely sliced
• 1 cup cilantro roughly chopped
• 1 cup parsley, roughly chopped
• ½ tsp turmeric
• 2 tsp of sumac
• 4 oz of angel hair pasta
• salt and pepper to taste
• red chilli flakes, optional
• limes for garnish (optional)
• extra chopped cilantro, parsley and chives for garnish.

Directions

• Place the chicken broth into a large pot and bring to a boil. Add in onions, carrots, turnips and potatoes. Once the soup boils, reduce to a simmer.
• While the soup is coming up to a boil, peel and chop all your veggies.
• Add the onions, carrots, turnips, garlic and potatoes to the soup once it is on a simmer. Allow to simmer for 15-20 minutes.
• Add turmeric, sumac, tomatoes, cilantro, parsley, chives, shredded chicken and angel hair pasta. *
• Taste for seasoning and adjust with salt, pepper and red chili flakes if necessary.
• Serve with extra chives,cilantro, parsley and limes.