Persian chicken soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Method 1-wash chicken and submerge in water in pot. Add turmeric, stock, cinnamon, cumin, some salt and pepper. Boil until cooked. 2-wash and chop all veggies into a bowl (your carrot needs to be grated though) and all herbs into a separate bowl. 3- once chicken is cooked, take care to remove it without losing too much of your stock. I used two forks, struggled and burnt myself. I do it every time too. I wish you more success in doing this part than I. Place into a large colander for a bit so it cools and you don't burn yourself when you shred it. 4- add your veggies (except the tomato) into the soup and cook until translucent, then add rice and cook until soft. 5- add your tomato and herbs and cook for another 10 mins. Then add shredded chicken and juice of 4 x lemons. Top up with water if you need to. Feel free to add more turmeric/chicken stock or cinnamon if the soup looks a little dull. Add salt and pepper to taste. I love adding a whole lemon juice to mine in a bowl before I eat it. Notes: many families use reshte (noodles) but I prefer rice.