Persian Dill Chicken Noodle Soup (Soup-e Morgh)

Bring the chicken broth to a gentle boil in a large pot over medium heat.

Add the chopped carrots and simmer for 3–4 minutes, until they begin to soften.

Stir in the diced potatoes and continue cooking until the vegetables are just tender but not falling apart.

Add the soup pasta and cook until slightly tender, stirring occasionally to prevent sticking.

Gently mix in the dill, parsley, and shredded chicken, allowing the herbs to release their aroma into the soup.

In a small pan, heat a little oil over medium heat. Add the tomato paste and sauté for 2–3 minutes until it darkens slightly and becomes fragrant. Stir this mixture into the soup.

Season with salt and black pepper to taste. Bring the soup back to a gentle boil, then remove from heat and serve hot.