Persian-Style Chicken Noodle Soup (Soop Reshteh Farangi)

In a small pot, combine the chicken pieces and chopped onion with enough water to fully cover them. Bring to a gentle simmer and cook until the chicken is tender and cooked through.

Add the finely chopped carrots and rice. Continue simmering until the carrots begin to soften and the rice partially breaks down.

Stir in the grated potato and grated tomato, followed by the chopped parsley. Mix well so the ingredients are evenly distributed.

Lower the heat and cook gently, stirring occasionally, until all components are very soft and the soup takes on a lightly mashed, cohesive texture.

Add the noodles or small macaroni and simmer until they are fully cooked and the soup thickens slightly.

Stir in the butter and allow it to melt completely into the soup, enriching the texture.

Just before serving, add a few drops of fresh lemon juice or Seville orange juice to brighten the flavor. Taste and adjust as needed.