Soup-e Zorrat ba Morgh (سوپ ذرت با مرغ) — Persian Chicken and Corn Comfort Soup

• 16 ozChicken breast, skinless boneless (cut into 3 large pieces for poaching)
• 3.8 cupChicken broth (low-sodium preferred)
• 5.3 ozYellow onion (finely diced)
• 4¼ ozCarrot (small dice)
• 2.8 ozCelery (small dice)
• 12 gGarlic (minced (about 3 cloves))
• 1⅛ lbCanned corn kernels, drained (about 2 standard cans drained)
• 1.1 ozUnsalted butter (for sautéing and richness)
• ⅝ cupHeavy cream (at least 30% fat)
• 6 gFine salt (adjust only after reducing)
• 1 tspBlack pepper (freshly ground)
• 12 gAll-purpose flour (about 1 tbsp, for a velvety body)
• ⅞ cupWater (use only if needed to adjust thickness)

Instructions

1. 1

   Place the chicken breast pieces and chicken broth in a medium pot and bring to a gentle simmer over medium heat. Cook for 15–18 minutes until the chicken is just cooked through, then transfer it to a plate to cool while keeping the broth hot in the pot.

2. 2

   In a separate soup pot, melt the butter over medium heat until it foams but does not brown. Add the onion, carrot, and celery and sauté for 8–10 minutes until softened and lightly glossy, then stir in the minced garlic for 60 seconds until fragrant.

3. 3

   Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste. This brief roux step helps the soup turn creamy and cohesive without becoming pasty.

4. 4

   Slowly ladle in about 250 ml of the hot chicken broth while stirring to prevent lumps, then pour in the remaining broth. Add the drained corn, salt, and black pepper, and bring the soup to a gentle simmer for 12 minutes so the corn sweetens the base.

5. 5

   Blend about one-third of the soup (roughly 400–450 ml) until smooth, then return it to the pot to create a naturally velvety texture while keeping some corn kernels intact. If the soup becomes too thick after blending, loosen it with up to 200 ml water, adding it in small measured splashes.

6. 6

   Shred the cooled chicken into thin strands and add it back to the pot. Simmer for 5 minutes so the chicken absorbs the creamy corn broth and the flavors meld evenly.

7. 7

   Lower the heat and stir in the heavy cream, then cook for 3 minutes without boiling to keep the soup silky and prevent splitting. Taste and correct seasoning with an additional 1–2 g salt only if needed, then rest the soup off heat for 5 minutes before serving.