Potage-e Morgh o Brokoli (پوتاژ مرغ و بروکلی) — Persian-Style Velvety Chicken & Broccoli Soup
A Persian-style take on European potage: tender chicken breast and broccoli simmered in chicken broth, blended until silky, then finished with heavy cream, lemon juice, and parsley for a bright, comforting bowl.
Printable Recipe Card
Servings: 4 · Total: 55 min · Difficulty: easy
Ingredients (quick list)
- 450 g Chicken breast, boneless skinless (cut into 2 cm cubes)
- 400 g Broccoli florets (bite-size; include tender stems if desired)
- 200 g Yellow onion (finely diced)
- 12 g Garlic cloves (minced (about 3 medium cloves))
- 30 mL Olive oil (about 2 tbsp)
- 1000 mL Chicken broth (low-sodium preferred)
- 160 mL Heavy cream (at room temperature)
- 30 mL Lemon juice (freshly squeezed (about 2 tbsp))
- 20 g Flat-leaf parsley (finely chopped)
- 7 g Fine sea salt (about 1 1/4 tsp, plus more to taste)
- 1 g Black pepper (about 1/2 tsp, freshly ground)
Steps (summary)
- Warm a heavy pot over medium heat for 2 minutes. Add olive oil, then sauté the diced onion for 8–10 minutes, stirring often, un…
- Add the chicken cubes, salt, and black pepper. Cook 4–5 minutes, stirring, until the chicken turns opaque on the outside but is…
- Reduce to a steady simmer (small bubbles), cover partially, and cook 10 minutes. Add broccoli florets, return to a gentle simme…
- Turn off the heat and let the soup stand 5 minutes to settle. Blend until velvety using an immersion blender, or blend in batch…
- Return the blended soup to low heat. Stir in the room-temperature heavy cream and warm gently for 3–4 minutes without boiling (…
Cultural Background
Creamy potage-style soups are rooted in European culinary tradition and have become popular in many urban Persian home kitchens and cafés as a comforting, modern staple. This version pairs familiar pantry aromatics with lemon and parsley, flavors widely used in Persian cooking for freshness and balance.
Equipment
💡 Tips
- For the silkiest texture, blend longer than you think you need; a full 90 seconds per batch makes a noticeable difference.
- If your broth is not low-sodium, start with 4 g salt (about 3/4 tsp) and adjust at the end after the soup is blended.
- Room-temperature cream helps prevent curdling; if it is cold, warm it briefly in a small pan or microwave to take off the chill.
- For a thicker potage, simmer uncovered for 5–8 minutes after blending; for thinner, add 60–120 mL extra broth.
- Keep the broccoli bright by avoiding a hard boil; a gentle simmer preserves color and a fresher flavor.
⚠️ Common Mistakes
❌ Boiling the soup after adding cream
💡 Why: High heat can cause the dairy to split and dull the flavor.
✅ Fix: Warm the soup on low heat only; if it starts to bubble, pull it off the heat and stir until calm.
❌ Overcooking broccoli until olive-green
💡 Why: Excess heat breaks down chlorophyll, leading to a dull color and stronger sulfur notes.
✅ Fix: Add broccoli near the end and keep the pot at a gentle simmer; blend once tender and bright.
❌ Blending hot soup unsafely in a sealed blender
💡 Why: Steam expands and can force the lid off, causing burns.
✅ Fix: Blend in small batches, vent the lid, and cover with a towel; or use an immersion blender in the pot.
❌ Adding lemon juice early in the simmer
💡 Why: Acid can slightly tighten proteins and mute the fresh citrus aroma when cooked too long.
✅ Fix: Stir in lemon juice off heat at the end for a clean, bright finish.
🧊 How to Store
Cool to room temperature within 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, stirring often; avoid boiling after adding cream. Freeze up to 2 months, but for best texture freeze before adding cream, then add cream after reheating.
📅 Make Ahead
Cook and blend the soup (without cream, lemon, and parsley) up to 2 days ahead. Refrigerate, then reheat gently and add cream, lemon juice, and parsley right before serving for the freshest flavor and best texture.
🍽️ Pairs Well With
- Warm flatbread or crusty bread
- A simple Shirazi-style cucumber and tomato salad (English-style description)
- Extra lemon wedges and a drizzle of olive oil
Regional Variations
- Tehran (café-style)Often blended extra smooth and served with a drizzle of olive oil and more black pepper, emphasizing a refined, restaurant-like texture.
- Northern Iran (Caspian-influenced home cooking)Commonly finished with extra fresh herbs and a more pronounced lemon note, leaning into the region’s preference for bright, herb-forward flavors.
Ingredients
- 450 gChicken breast, boneless skinless (cut into 2 cm cubes)
- 400 gBroccoli florets (bite-size; include tender stems if desired)
- 200 gYellow onion (finely diced)
- 12 gGarlic cloves (minced (about 3 medium cloves))
- 30 mlOlive oil (about 2 tbsp)
- 1000 mlChicken broth (low-sodium preferred)
- 160 mlHeavy cream (at room temperature)
- 30 mlLemon juice (freshly squeezed (about 2 tbsp))
- 20 gFlat-leaf parsley (finely chopped)
- 7 gFine sea salt (about 1 1/4 tsp, plus more to taste)
- 1 gBlack pepper (about 1/2 tsp, freshly ground)
🔄 Substitutions
- Heavy cream→ Half-and-half (10–12% fat)
- Chicken breast→ Boneless skinless chicken thighs
- Olive oil→ Unsalted butter
Instructions
- 1
Warm a heavy pot over medium heat for 2 minutes. Add olive oil, then sauté the diced onion for 8–10 minutes, stirring often, until soft and lightly golden at the edges. Add minced garlic and cook 45–60 seconds until fragrant, keeping the heat moderate so the garlic does not brown.
- 2
Add the chicken cubes, salt, and black pepper. Cook 4–5 minutes, stirring, until the chicken turns opaque on the outside but is not fully cooked through. Pour in the chicken broth, scrape the bottom to release any browned bits, and bring to a gentle boil over medium-high heat.
- 3
Reduce to a steady simmer (small bubbles), cover partially, and cook 10 minutes. Add broccoli florets, return to a gentle simmer, and cook 8–10 minutes more until broccoli is bright green and tender and the chicken reaches 74°C/165°F in the thickest pieces.
- 4
Turn off the heat and let the soup stand 5 minutes to settle. Blend until velvety using an immersion blender, or blend in batches in a countertop blender (do not fill above halfway; vent the lid). Blend 60–90 seconds per batch until completely smooth.
- 5
Return the blended soup to low heat. Stir in the room-temperature heavy cream and warm gently for 3–4 minutes without boiling (keep below a bare simmer to prevent splitting). Remove from heat, stir in lemon juice, then fold in chopped parsley. Taste and adjust salt and pepper before serving.
🪪 Recipe Passport
Cultural Background
Creamy potage-style soups are rooted in European culinary tradition and have become popular in many urban Persian home kitchens and cafés as a comforting, modern staple. This version pairs familiar pantry aromatics with lemon and parsley, flavors widely used in Persian cooking for freshness and balance.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
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