Soop-e Reshteh Farangi (سوپ رشته فرنگی) — Persian-Style Chicken Noodle Soup

• 700 gChicken thighs, bone-in and skinless (about 4 small thighs)
• 2000 mlWater (plus more if needed)
• 200 gOnion (1 large, finely diced)
• 30 gButter (unsalted)
• 180 gCarrot (2 medium, small dice)
• 250 gPotato (1 large, peeled and small dice)
• 250 gTomato (2 medium, grated or finely chopped)
• 20 gTomato paste (about 1 tablespoon)
• 60 gWhite rice (rinsed until water runs mostly clear)
• 120 gReshteh (Persian soup noodles) (broken into 3–4 cm pieces)
• 25 gFresh parsley (finely chopped)
• 30 mlFresh lemon juice (2 tablespoons, or use Seville orange juice)
• 10 gSalt (about 1 3/4 teaspoons, adjust to taste)
• 2 gBlack pepper (about 1 teaspoon, freshly ground)
• 2 gTurmeric (about 1 teaspoon)

Instructions

1. 1

   Place the chicken thighs and 2000 ml water in a pot (at least 4 liters). Bring to a boil over high heat, then reduce to a gentle simmer. Skim foam for 5 minutes, then simmer uncovered for 35 minutes until the chicken is tender and the broth tastes full.

2. 2

   Lift out the chicken and let it cool for 10 minutes. Strain the broth through a fine sieve back into the pot, discarding any solids. Shred the chicken into bite-size pieces, discarding bones, and set aside. Keep the broth at a low simmer while you build the soup base.

3. 3

   In the same pot, melt the butter over medium heat. Add the diced onion and cook for 8–10 minutes, stirring often, until soft and lightly golden. Stir in turmeric and black pepper for 30 seconds, then add tomato paste and cook 1 minute to remove raw flavor.

4. 4

   Add the grated (or finely chopped) tomato and cook for 6–8 minutes until it thickens slightly and the butter begins to separate at the edges. Stir in the diced carrot and potato, then pour in the strained broth. Bring to a boil, then reduce to a steady simmer.

5. 5

   Add the rinsed rice and 8 g of the salt (reserve the rest for final seasoning). Simmer for 18–20 minutes, stirring every few minutes so rice does not stick. The rice should begin to soften and lightly thicken the soup, creating a naturally velvety texture.

6. 6

   Stir in the reshteh noodles and the shredded chicken. Simmer for 8–10 minutes, stirring gently and frequently, until noodles are tender and the soup is cohesive. If it becomes too thick, add 100–250 ml hot water and simmer 2 more minutes to re-balance.

7. 7

   Turn off the heat. Stir in chopped parsley and fresh lemon juice (or Seville orange juice). Taste and adjust with the remaining salt. Rest the soup, covered, for 10 minutes so the noodles finish absorbing liquid and the flavors round out before serving hot.