Soups & Stews
This ash reshteh soup recipe brings the comforting essence of Persian home cooking to your kitchen, where fragrant herbs and delicate noodles create a symphony in every spoonful.
Born from centuries of tradition, this one-pot wonder transforms simple ingredients into a dish that feels like a warm embrace—especially when simmered with tender chicken and fresh dill.
The key lies in balancing earthy herbs with the delicate texture of reshteh noodles, creating a broth that’s both nourishing and deeply satisfying.
The magic happens in the slow simmer, where chicken broth develops a rich depth while absorbing the bright flavors of parsley, dill, and fenugreek.
Unlike many soups, ash reshteh relies on its herb-forward broth and tender noodles to shine, making it a canvas for customization—whether you add shredded chicken, crispy fried onions, or a squeeze of lemon at the end.
The result is a dish that’s as comforting as it is elegant, perfect for family gatherings or quiet weeknight dinners.
What sets this recipe apart is its versatility—it’s equally at home as a hearty main course or a light lunch, depending on how you adjust the ingredients.
The noodles soften just enough to melt in your mouth, while the herbs infuse the broth with a fresh, aromatic quality that lingers long after the last bite. For those seeking a vegetarian version, simply swap the chicken for mushrooms or lentils without sacrificing depth.
Once you taste the harmony of tender noodles, fragrant herbs, and savory broth, you’ll understand why ash reshteh holds a special place in Persian cuisine. This recipe isn’t just about following steps—it’s about capturing the soul of a dish that’s been passed down through generations.
Let’s bring that tradition to your table.
Ingredients for ash reshteh soup
Six ingredients make this Persian classic shine—herbs, noodles, and tender chicken.
| Ingredient | Amount | Notes |
|---|---|---|
| Reshteh Noodles 🍜 | 1 cup | Dried Persian noodles (or sub spaghetti) |
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Fresh Dill 🌿 | ½ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, flat-leaf preferred |
| Fenugreek Seeds 🌾 | 1 tbsp | Lightly toasted for aroma |
| Chicken Broth 💧 | 6 cups | Homemade or high-quality store-bought |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed at the end |
| Onion 🧅 | 1 whole | Yellow or white, thinly sliced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for warmth |
| Crispy Fried Onions 🧅 | ¼ cup | Optional garnish, store-bought or homemade |
The reshteh noodles are the star, so grab a 1-cup package from a Middle Eastern market—they’re different from regular pasta. If you can’t find them, spaghetti works in a pinch. The herbs? Fresh is non-negotiable here—dill and parsley should be bright green, not wilted. Fenugreek seeds are the secret weapon; they give that earthy depth. Buy them whole from a spice shop—they’re worth the hunt. For the chicken, boneless, skinless breast keeps things simple, but thighs add richness if you’re feeling fancy.
No fresh dill? Dried works at half the amount, but it’ll lack that bright pop. Out of fenugreek? Swap in a pinch of ground coriander for warmth. The broth is everything—homemade is best, but Swanson or Pacific Foods work in a bind. For extra umami, add a splash of soy sauce or miso to the broth. The onions? Yellow or white are traditional, but red adds color if you’re feeling festive. And that lemon juice? Freshly squeezed at the end brightens everything—no bottled stuff here.
This soup tastes even better the next day, so make a double batch if you can. Store leftovers in the fridge for 3-4 days, or freeze for up to 3 months. The noodles soften over time, so reheat with a splash of broth to revive them. For meal prep, portion into containers with a layer of broth on top—keeps the noodles from sticking. And if you’re serving it to guests who don’t know Persian food? Add the fried onions on top—they’re the universal garnish that makes everything look fancy.
Why You'll Love This Recipe
- No Chopping Needed: I swear by this trick—just buy pre-chopped parsley and dill, toss them in whole, and let the simmer soften everything. That fenugreek? A single teaspoon does the magic—no measuring stress.
- Umami Bomb: The moment those reshteh noodles hit the broth, they soak up all the caramelized chicken and fenugreek like a sponge. It’s that deep, savory punch that makes you reach for seconds without trying.
- Weeknight Workhorse: Between us, this is my go-to when I’ve got a house full but zero energy. Double the batch—it reheats beautifully for lunch the next day, and the noodles only get better as they sit.
- Budget-Friendly Luxury: Chicken breast stretches further than you’d think when shredded, and reshteh is cheaper than fresh pasta. A handful of herbs and a pinch of fenugreek turn simple ingredients into something that feels fancy—without the grocery bill.
Step-by-step instructions for ash reshteh soup
Here's how to create this fragrant Persian classic with tender chicken and aromatic herbs.
Sauté the Aromatics and Toast Fenugreek
Heat the 2 tablespoons olive oil in a large pot over medium heat. Add the 1 whole onion, thinly sliced, and cook for 5 minutes until softened and translucent. Here's the thing - you want the onions to caramelize slightly at the edges but not brown completely.
Add the 4 cloves garlic, minced, and cook for 30 seconds until fragrant. This is where the magic starts - the garlic should smell pungent and inviting. Immediately add the 1 tablespoon fenugreek seeds and toast for 1 minute until they release their warm, nutty aroma. This step builds the foundation flavor - don't skip it, even if it seems quick.
Brown the Chicken and Add Broth
Push the aromatics to one side of the pot and add the 1.5 lb chicken breast, cut into bite-sized pieces. Cook for 5-6 minutes until the chicken is lightly browned on all sides. You'll see the pieces start to change color and develop a nice crust - this creates depth of flavor.
Pour in the 6 cups chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to medium-low and let it simmer for 15 minutes. This initial simmer helps tenderize the chicken and infuse the broth with flavor before adding the delicate herbs.
Add Herbs and Cook Chicken to Tenderness
Stir in the 0.5 cup fresh dill and 0.25 cup fresh parsley, chopped. Add the 1.5 teaspoons salt and 0.5 teaspoon black pepper. Let the soup simmer gently for 10-12 minutes until the chicken is fully cooked and tender. You'll know it's done when the chicken pieces flake easily with a fork and the broth has absorbed the herb flavors.
Real talk: Don't let the soup boil vigorously after adding the herbs or they'll turn bitter. Keep the heat at a gentle simmer where you just see small bubbles breaking the surface occasionally.
Add Noodles and Finish with Lemon
Add the 1 cup reshteh noodles and cook for 3-4 minutes until they float to the surface and are tender. The noodles should be al dente - they'll continue cooking slightly when you remove the pot from heat. Stir gently to prevent breaking the noodles.
Remove the pot from heat and stir in the 2 tablespoons lemon juice. This brightens all the flavors and balances the richness of the soup. Taste and adjust seasoning - you might need a pinch more salt to complement the lemon acidity.
Serve Warm with Garnish
Ladle the soup into bowls and garnish with the 0.25 cup crispy fried onions for texture contrast. The fried onions add a delightful crunch that cuts through the creamy soup. Serve immediately while hot, as the flavors meld best when enjoyed fresh.
Each bowl should be aromatic with the scent of herbs, rich with chicken flavor, and perfectly balanced with the bright lemon finish. The noodles should be tender but still hold their shape slightly, and the broth should coat the back of your spoon with a velvety texture.
Pro Tips For Making Ash Reshteh Soup
- SOAK THE RESHTEH: I learned this the hard way—dry reshteh noodles turn to mush in broth. Rinse them briefly in warm water (30 seconds max), then drain and add them to the simmering soup last. They’ll thicken the broth just enough without falling apart.
- SEAR THE CHICKEN LOW: High heat = dry chicken. After seasoning, cook the chicken breast on medium-low for 5-6 minutes per side until golden, then finish in the broth. This keeps it juicy while still giving that smoky depth the soup needs.
- TOAST THE FENUGREEK: Skip this step, and you’ll miss half the flavor. Dry-toast the fenugreek seeds in a separate pan for 30 seconds until fragrant—just until you smell that nutty aroma. Grind them right before adding to the soup; freshness matters.
- CHOP HERBS COARSELY: Fine parsley and dill? Too much. Rough-chop them and leave some stems attached—they’ll infuse flavor without making the soup look like a garnish. Add them after the broth simmers, so they stay bright and fresh.
Creative variations of this recipe
Vegetarian Twist
Swap the chicken for 1 cup dried lentils or 8 oz mushrooms (cremini or shiitake) for a hearty vegetarian version. Soak the lentils for 30 minutes before adding them to the broth, then simmer for 20 minutes until tender.
Mushrooms should be sliced and sautéed with the onions for 5 minutes before adding broth. The earthy umami from mushrooms mimics chicken beautifully—just add 1 tsp soy sauce to the broth for extra depth. 🌱
Spiced Chickpea Version
For a protein-packed variation, add 1 can (15 oz) chickpeas, drained and rinsed, along with the noodles. Boost warmth by toasting ½ tsp ground cumin and ½ tsp turmeric with the fenugreek seeds.
The chickpeas add heartiness while keeping the dish light. Garnish with extra dill and a sprinkle of crumbled feta cheese for a Middle Eastern-inspired finish. 🌶️
Herb-Infused Broth Boost
Elevate the broth by adding 1 bay leaf and 2 sprigs thyme when simmering the chicken. Remove them before adding noodles. For extra freshness, stir in 2 tbsp chopped cilantro alongside the parsley and dill.
This variation adds a bright, layered herb profile that feels like a spa treatment in a bowl. The thyme’s floral notes complement the fenugreek beautifully. 🌿
Crispy Topping Upgrade
Take the fried onions to the next level by making homemade crispy shallots. Thinly slice 1 shallot, fry in 2 tbsp neutral oil (like avocado) over low heat for 10-12 minutes until golden and crisp.
Sprinkle these over each bowl for a delicate, sweet crunch. Store-bought won’t cut it here—the homemade version is worth the effort. ✨
Slow-Cooker Adaptation
Transform this into a hands-off meal by using a 6-quart slow cooker. Sauté the onions, garlic, and fenugreek in a skillet first, then transfer everything to the slow cooker. Add broth, chicken, and herbs, then cook on LOW for 4-5 hours or HIGH for 2-3 hours.
Stir in noodles and lemon juice during the last 10 minutes of cooking. The slow cooker deepens the herb flavors while keeping the noodles tender. Perfect for busy weeknights! ⏰
Lemon-Herb Garnish
Create a vibrant garnish by blending ¼ cup fresh dill, 2 tbsp lemon zest, and 1 tbsp olive oil into a paste. Drizzle this over each bowl before serving for a pop of color and extra herbaceous brightness.
The zest adds a citrusy kick that cuts through the richness of the soup. This garnish turns your ash reshteh into a visually stunning dish. 🍋
Nutrition facts
Frequently asked questions
Can I make ash reshteh without reshteh noodles?
If you can't find reshteh noodles, use spaghetti or angel hair pasta instead. The key is to choose thin noodles that cook quickly—about 3-4 minutes in the broth. For extra authenticity, look for Persian noodles labeled "reshteh" in Middle Eastern markets, but Italian pasta works in a pinch.
Why does my ash reshteh taste bitter?
Bitterness usually comes from overcooking the herbs or letting the broth boil too vigorously. Keep the heat at a gentle simmer after adding fresh dill and parsley—just small bubbles breaking the surface. Also, don't over-toast the fenugreek seeds (1 minute max). A splash of lemon juice at the end balances any bitterness.
How long can I store leftover ash reshteh?
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently on the stove with a splash of broth to revive the noodles. The flavors actually improve after resting overnight—just add fresh lemon juice before serving.
What's the secret to making the broth extra flavorful?
Start with homemade chicken broth for the deepest flavor, but if using store-bought, choose a high-quality brand. Add 1 bay leaf and 2 thyme sprigs while simmering the chicken, then remove them before adding noodles. For extra richness, stir in 1 tsp soy sauce or ½ tsp miso with the broth. The slow simmer (not boil) is key to developing complex flavors.
Can I make ash reshteh spicier?
Yes! Add ½ tsp ground cumin or 1 tsp red pepper flakes when toasting the fenugreek seeds. For heat, stir in 1 chopped jalapeño or ½ tsp cayenne with the herbs. Garnish with chopped green onions for a fresh, spicy kick. Start with small amounts—you can always add more, but removing heat is tricky!