Delicious Persian Saffron Chicken Soup

Are you having cold? Are you dealing with very cold and freezing weather? Are you suffering from allergies? Are you having difficulties breathing? Are you tired of the repetitive and boring soups? Here you are! A very delicious Persian soup is waiting for you. “Soup e Morgh e Zaferani” or simply saffron chicken soup is one of the best soups you can cook and is very healthy. There are other soups like soup e jo too.

You can use this Persian soup for the healing period of a sick person or you can serve it as an appetizer in a family get together or occasions like that. When kids are sick they do not have appetite to eat food. They usually despise soups and dishes like that, so you need to prepare healthy yet delicious food. Saffron chicken soup can be an ideal option.

Persian Saffron Chicken Soup Recipe

PersianGood Team

This is a very yummy Persian soup, which is made by chicken breasts and preferably chicken stock. Saffron is the additive that makes the soup flavorful. Chicken soup is a healthy and strong dish and that is why it is an ideal dish for diseased people. In this soup you will add some vegetables, too which makes it much healthier.

5 from 3 votes

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Course Appetizer

Cuisine persian

Servings 4 people

Ingredients

  

• 250 g Chicken breasts
• 1 Onion
• 1 Garlic clove
• 1 Fresh sour lime
• 2 Carrots
• Oil as much as required
• 2 Potato
• 1 tbsp Chopped parsley
• 2 tbsp Brewed saffron
• Salt as much as required
• Pepper as much as required
• Turmeric as much as required

Instructions

 

• First, pour two glasses of water into the pot and bring it to the boil. Then add turmeric and the chicken breast to the boiling water and let it boil for 15 minutes, which takes the bad smell away and makes it parcooked.
• Peel and wash the onion and garlic and dice them into small pieces. Then pick a suitable pot and grease it with oil. Fry the dices onions and garlic and stir them. Add some turmeric and keep stirring and frying the diced onions and garlics. Then chop the chicken breast the size and shape you prefer. It can be shredded or sliced into big or small pieces. Then saute the chicken breast for a while. Then add 4glasses of water and the chicken stock to the pot and let the chicken breast cook for 20 minutes.
• Dice the carrots in small pieces and add them to the pot. Wait for 15 minutes for the carrots to becomes cooked and then go for the potatoes. Peel and wash the potatoes and dice them into small pieces and add them to the pot. If you add potatoes and carrots to the pot at the same time, the potato will be smashed in the pot. Taste the juice and if you need salt or pepper, balance it. Then add the vegetables and brewed saffron to the pot. When the content is completely cooked, discard the pot from the heat.
• Add the fresh lime juice to the soup and garnish it with chopped parsley. You can add some vermicelli to the soup if you want.

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