Wednesday, July 13, 2011

Persian Chicken Noodle Soup

(Serving 4-6 persons) 
* One pound chicken breast with bone or without, fat and skin removed
* 2 medium size potatoes, peeled and chopped tiny
* 1 fresh carrot tiny chopped or Julian cut
* Half cup fresh parsley & cilantro chopped (or dried if fresh is not available)
* One small package of thin noodles usually about 4 oz.(bird's nest type is preferred)
* One table spoon of extra virgin olive oil
* One fresh lime squeezed (or 2 tablespoons of bottled lemon or lime juice)
* One tablespoon of tomato paste
* Salt & pepper to taste 

How to make it:

In a pot cook chicken in 4 cups of water, adding salt, pepper, olive oil, turmeric
When the meat is tender take it out and let cool
Shred or chop the meat (if chicken with bones is used discard the bones and hard parts
Put the meat back in the broth
Add carrots, parsley & cilantro leaves
Add the noodles
Add tomato paste & lime juice
Add the potatoes
Let cook until noodles are soft

Enjoy!

1 comment:

  1. This was simply delicious and not hard to make. Thank you!

    ReplyDelete