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Maman's Golden Chicken, Vegetable and Pasta Soup

Rustle up this nutritious soup packed full of vegetables and bursting with flavour

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 (to 8 people)
Course: Appetizer , Soup , Lunch , Dinner
Cuisine: Persian , Iranian

Ingredients

  • 2 tbsp olive oil (plus extra to drizzle over soup)
  • 1 red onion (finely diced)
  • 4 Cloves garlic (grated or minced)
  • 1 Thumb-Size ginger (peeled and grated)
  • 500 g chicken breast (skinless and boneless -medium diced)
  • 2 tsp Turmeric
  • 2 tsp oregano
  • 1 bay leaf
  • 2 Medium carrots (medium diced)
  • 2 Sticks celery (medium diced)
  • 1 red pepper (medium diced)
  • 1 Medium leek (medium sliced)
  • 1.8 Litres vegetable or chicken stock (remember to reduce additional salt if not using low salt variety)
  • 125 g mini pasta shells (Conchigliette mini pasta)
  • 25 g fresh dill (finely chopped plus extra for garnish)
  • 25 g fresh parsley (finely chopped)
  • 25 g fresh coriander (finely chopped)
  • fresh lime or lemon juice (to taste)
  • salt & pepper (to taste)

Instructions

    Cup of Yum
  1. Cook onions and garlic: Place large stockpot over medium-high heat and add olive oil. Once the oil glistens add red onion and cook until softened. Then add garlic and stir through until aroma is released.
  2. Cook chicken: add chicken, stir to mix with the onions and cook until no longer pink on the outside.
  3. Add the dried aromatics: add turmeric and stir into the chicken and onion mixture. Follow with oregano and add bay leaf.
  4. Add vegetables: Then add vegetables, with slowest cooking veg going in first and stir occasionally, with around 2 minute intervals between each addition (carrots, celery, red pepper, leeks).
  5. Add stock: pour in stock and stir the mixture. Bring to a boil. Then lower heat to simmer.
  6. Add pasta: add pasta and simmer soup until vegetables and pasta are tender and the chicken fully cooked.
  7. Add fresh herbs: stir in fresh herbs and simmer until wilted and darkened in colour.
  8. Season and serve the soup: add salt, pepper and lemon or lime, taste and adjust to your preference. Ladle soup into bowls, drizzle with olive oil and sprinkle with dill fronds.