Serves 3-4
Homemade broth: 2-3 hours
Soup prep time: 5 minutes
Soup cooking time: 20-25 minutes
Recipe type: Soup
Cuisine: Persian
  • For the homemade chicken broth:
  • 5-6 large skinless bone-in chicken drumsticks or thighs (may also use a whole chicken carcass with couple of chicken pieces)
  • 3-4 cups cold water
  • 1 medium onion, peeled and halved
  • 1-1½ tsp kosher salt
  • ½ tsp ground black pepper
  • For the soup:
  • 3 cups homemade chicken broth
  • ⅔ cup small diced peeled carrots
  • ⅔ cup small diced peeled white potatoes
  • 1/16 - ⅛ tsp ground saffron powder
  • ¼ cup broken vermicelli noodles (or thin spaghetti), about 1-inch pieces
  • 1-2 TBSP finely chopped fresh parsley
  • Optional garnish (not used in this recipe):
  • Barberries (zereshk)
  • Slices of fresh lemon
  1. To make the homemade chicken broth add the chicken pieces and/or carcass, water, onion halves, salt and pepper to a stockpot. Bring the water to a boil, skim off any foams from the top.
  2. Reduce the temperature to the marking between low and medium low. Cover the pot and simmer for 2-3 hours. Check occasionally to make sure there is enough water in the pot. The broth will be very rich and flavorful at the end of this time and the meat will fall off the bone. If there is more than 3 cups of broth in the pot, leave the lid off and cook until it is reduced to this amount. Strain the broth and save the chicken meat for another use.
  3. In a clean stockpot add the broth, saffron powder, diced potatoes and carrots. Bring the soup to a boil then reduce the temperature to just above low. Cover and simmer for about 15 minutes, or until the vegetables are tender.
  4. Add ¼ cup vermicelli noodles to the pot, stir, cover and simmer for another 5 minutes, or until the noodles are tender.
  5. Remove the soup from heat, add finely chopped fresh parsley and serve.
Recipe by Persian Mama at