Soup-e Morgh is a fragrant and heartwarming dish packed with aromatic spices, saffron, and tender shredded chicken. This comforting Persian soup is made with simple yet wholesome ingredients like onions, garlic, carrots, and basmati rice, creating a flavorful balance between warmth and nourishment. The addition of lemon juice gives it a light, tangy finish, making it perfect for cold days, recovery meals, or a soothing family dinner.
Soup-e Morgh has been a staple in Persian cuisine for generations, often served as a healing remedy when feeling under the weather. Traditionally made with free-range chicken and simmered with turmeric and saffron, this dish embodies the Persian approach to food - using natural ingredients to bring warmth and well-being. The combination of rice or barley, alongside gentle spices, aligns with Persian culinary traditions, where soups are both a meal and medicine. It is similar in spirit to Ash Reshteh and Soup-e Jo (barley soup) but is lighter and more delicate in taste.
Ingredients
2 chicken breasts (or 4 chicken thighs, bone-in for more flavor)
1 large onion, chopped
2 cloves garlic, minced
1 large carrot, chopped
4 small potatoes, chopped
1.25 dl basmati rice or pearl barley (for a heartier soup)
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
8 cups water
1/2 teaspoon saffron, bloomed in 2 tablespoons hot water
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
1/2 cup vermicelli or small pasta (optional)
Directions
Sauté Aromatics: In a large pot, heat some oil over medium heat. Add chopped onions and cook until golden. Stir in garlic, turmeric, cumin, coriander, and black pepper, and sauté for another minute.
Cook the Chicken: Add the chicken pieces and sear for a few minutes until lightly golden. Pour in 8 cups of water. Bring to a boil, then reduce heat and let it simmer for about 30 minutes.
Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the pot.
Add Vegetables & Rice: Stir in chopped carrot, chopped potato, stir in the bloomed saffron, stir in the fresh lemon juice, salt and basmati rice (or barley). Let it cook for another 60 minutes until the soup thickens slightly.
Serve: Ladle into bowls and garnish with fresh parsley
Recipe Note
Suggestions
Serve with warm lavash or barbari bread.
A side of torshi (pickled vegetables) enhances the flavors.
Letting it cook for 2-3 hours on low heat results in a silkier texture and a deeper infusion of spices and saffron
