Soup-e Morgh (سوپ مرغ) — Persian Dill Chicken Noodle Soup

• 600 gChicken thighs, boneless skinless (cut into 2–3 cm pieces)
• 30 mlVegetable oil
• 200 gOnion (finely diced)
• 12 gGarlic (minced)
• 30 gTomato paste (about 2 tablespoons)
• 1500 mlChicken broth (low-sodium preferred)
• 250 gCarrots (sliced 5 mm thick)
• 300 gPotatoes (peeled, cut into 1.5 cm cubes)
• 120 gDried soup pasta (small noodles) (such as vermicelli pieces or small soup noodles)
• 30 gFresh dill (finely chopped (about 1 packed cup))
• 25 gFresh parsley (finely chopped (about 1 packed cup))
• 10 gSalt (add gradually to taste)
• 2 gBlack pepper (about 1 teaspoon)
• 2 gTurmeric (about 1 teaspoon)
• 15 mlLemon juice (optional, for serving)

Instructions

1. 1

   Heat a large pot over medium heat for 2 minutes. Add vegetable oil, then onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add garlic and cook 30 seconds. Stir in turmeric and black pepper for 20 seconds to bloom the spices without scorching.

2. 2

   Add tomato paste and cook 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Add the chicken pieces and stir 3–4 minutes to coat and lightly sear. This step builds a deeper, tomato-rich base for the broth.

3. 3

   Pour in chicken broth and scrape the bottom of the pot to dissolve browned bits. Bring to a gentle boil over medium-high heat, about 6–8 minutes, then reduce to a steady simmer. Partially cover and simmer 15 minutes, skimming any foam for a clearer soup.

4. 4

   Add carrots and potatoes. Return to a simmer, then cook 18–20 minutes, partially covered, until the potatoes are tender when pierced and the chicken is fully cooked (at least 74°C/165°F). Keep the heat gentle so the broth stays clear and the chicken remains juicy.

5. 5

   Stir in the soup pasta and simmer 6–10 minutes (depending on noodle size), stirring every minute to prevent sticking. When the noodles are just tender, add chopped dill and parsley and simmer 2 minutes more to keep the herbs bright and aromatic.

6. 6

   Taste and add salt gradually until the broth is well-seasoned. If the soup thickens too much, add 100–250 ml hot water and simmer 2 minutes to re-balance. Serve hot, with lemon juice on the side so each bowl can be brightened to taste.