⭐ Persian Chicken and Vermicelli Soup
(Simple, Light & Nutritious) Soup Morgh
One of the most popular light dishes served as an appetizer at gatherings, dinner parties and even as an afternoon snack is Persian Chicken and Vermicelli Soup (soup Morgh) .
It is incredibly nutritious, yet light and very easy to digest.
This soup is rich in vitamins A, C, K, iron, and essential amino acids — making it an excellent choice for children, adults, and anyone who needs a nourishing, comforting meal.
Traditional Persian restaurants almost always serve this soup as a starter, and it is one of the customer favorites. Fresh herbs, carrots, young chicken, and the gentle starch released by the vermicelli all work together to create a flavorful and highly nutritious dish. Click here to see our main restaurant dishes.
🟩 Important Tips for Making the Best Persian Chicken & Vermicelli Soup (Soup Morgh)
1. Always use fresh herbs
The authentic herbs for this soup (Soup Morgh) are fresh parsley or cilantro.
Frozen herbs lose both aroma and flavor, and the soup will not have that bright, fresh taste.
2. Use young and tender chicken for better flavor
Younger chickens (for example around 21 days old) have:
- softer meat
- better aroma
- faster cooking time
Large industrial chickens often have tougher meat and weaker flavor.
3. Adjust vermicelli based on the brand
Some brands release too much starch and make the Soup Morgh overly thick.
Start with a small amount and adjust based on how much your vermicelli expands.
Too little → watery soup
Too much → very thick, porridge-like soup
🔥 How to Make Persian Chicken & Vermicelli Soup (soup Morgh)
Course: soupCuisine: AppetizerDifficulty: Easy4
servings30
minutes40
minutesIngredients
250–300 g Chicken breast or thigh with bone
1 medium Onion, chopped
2 cloves Garlic, grated
1 large Carrot, diced
1 medium Potato, diced
½ cup or 1 cup Vermicelli or soup noodles
1 tbsp Tomato paste
- Seasoning
½ tsp Turmeric
to taste Salt & black pepper
1–2 tbsp Fresh lemon juice
1or 2 dried lime (limoo amani)
2 tbsp Fresh parsley or cilantro, chopped
- Liquids
6 cups Water
- Fat
1 tbsp Butter or oil
Directions
- Step 1: Build the flavor base
Heat butter or oil in a pot.
Sauté the onions until soft.
Add the garlic and stir briefly. Add the spices.
If you want your soup to have a richer color and a more restaurant-style appearance, add the tomato paste while sautéing the onions and garlic, after adding the soup spices. Sauté the tomato paste in oil, then add the chicken pieces.
Add the chicken pieces and sauté to remove any raw smell.
This step helps create a deep, rich base flavor - Step 2: Cook the chicken
Add 2–3 cups of water.
Bring to a boil, then reduce the heat and simmer for 30–40 minutes.
Add the carrots and potatoes.
You may remove the chicken, shred it, and return it to the pot (restaurant style) —
or keep it whole (traditional home-style).
Add tomato paste for color, tanginess, and extra body. - Step 3: Add herbs and vermicelli
Once vegetables are nearly soft, add chopped parsley/cilantro.
Then add the vermicelli.
Fresh herbs should not cook too long or they lose their aroma. - Step 4: Final seasoning
Allow the vermicelli to thicken the soup for a few minutes.
Add salt, lemon juice, or dried lime.
Simmer briefly and serve hot.
Your soup is ready — enjoy!
🟥 Common Mistakes in cooking Soup Morgh
1. Do NOT boil the Soup Morgh on high heat
Boiling hard causes:
- cloudy soup
- tough chicken
- mushy vegetables
- weaker flavor
Keep the soup on gentle heat.
2. Do NOT over-fry the garlic
Garlic burns in seconds → bitter soup.
3. Do NOT add vermicelli too early
It will absorb too much water and turn the soup into porridge.
4. Do NOT shred the chicken too finely
It makes the soup cloudy and affects texture.
5. Do NOT overcook vegetables
Overcooked carrot/potato becomes mushy and flavorless.
6. Do NOT add turmeric to cold water
It stays grainy and tastes raw.
Always bloom turmeric in oil for 10 seconds first.
7. Do NOT add salt too early
Early salt makes chicken tough.
Add it in the last 10 minutes.
8. Do NOT use low-quality or old frozen chicken
It produces:
- foam
- unpleasant smell
- weak or greasy broth
9. Do NOT add dried lime without washing
Unwashed dried lime adds a bitter taste.
10. Do NOT add too much butter or oil in Soup Morgh
Excess fat floats and makes the soup heavy.