Persian Noodle Soup Recipe

If you’ve been craving a big, warm hug in a bowl, this Persian Noodle Soup Recipe is about to become your new best friend. It’s the kind of dinner that says, “Yes, you can feed everyone something hearty and wholesome,” even when your day has been a lot (emails, carpools, laundry mountains… I see you).

This soup is packed with tender noodles, beans, lentils, and a whole garden of fresh herbs. It tastes like you worked way harder than you actually did—which is my favorite kind of magic.

Why You’ll Love This Persian Noodle Soup Recipe

• It’s filling without being fussy. Lentils + beans + noodles = the trifecta of “nobody’s hungry an hour later.”
• It’s cozy but still fresh. All those herbs and greens brighten everything up.
• It’s weeknight-friendly. One pot. Simple steps. Minimal drama.
• It plays nice with picky eaters. You can keep toppings “optional” (aka: peace treaty at the dinner table).

Ingredients You’ll Need

Here’s what goes into this Persian Noodle Soup Recipe (and yes, it’s mostly pantry-friendly):

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon turmeric
• 6 cups vegetable broth
• 1 cup lentils, rinsed
• 1 cup chickpeas, cooked
• 1 cup navy beans, cooked
• 1 cup kidney beans, cooked
• ½ pound Persian noodles or linguine
• 3 cups spinach, chopped
• 1 cup cilantro, chopped
• 1 cup parsley, chopped
• 1 cup dill, chopped
• Salt and pepper to taste
• Sour cream or yogurt, for serving
• Fried onions, for garnish

Little note from my kitchen: If you’ve never cooked with dill in soup, prepare to be pleasantly shocked. It’s like the soup put on mascara and suddenly looks finished.

How to Make Persian Noodle Soup Recipe Step-by-Step

1) Sauté the onion

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it’s soft and translucent.

Mom-life translation: Cook it until it smells amazing and you forget for 10 seconds that you have responsibilities.

2) Add garlic and turmeric

Stir in the minced garlic and turmeric. Cook for 1–2 minutes until fragrant.

Turmeric gives this soup a warm golden color and that “something special” flavor without needing anything complicated.

3) Broth + legumes = the cozy base

Pour in the vegetable broth. Add the lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and simmer for about 20 minutes.

This is when the soup starts feeling like real food—not just a pot of good intentions.

4) Add noodles

Stir in the Persian noodles (or linguine) and cook about 10 minutes, or until the noodles are tender.

Tip: If you’re using linguine, snap it in half before adding. It’s less chaotic to eat and less likely to fling soup onto your shirt. (Ask me how I know.)

5) Add greens and herbs

Add chopped spinach, cilantro, parsley, and dill. Stir well, then cook another 5–7 minutes until everything wilts and turns beautifully green and fragrant.

This step makes your kitchen smell like you’ve got your life together. Even if your “life together” is currently held up by dry shampoo and a to-do list you’re ignoring.

6) Season to taste

Add salt and pepper. Taste it and adjust.

Important: Beans and broth brands vary, so seasoning at the end is your secret weapon.

7) Serve with toppings

Ladle into bowls and top with a dollop of sour cream or yogurt, plus a sprinkle of fried onions.

That creamy tang + crispy onion on top? It’s basically soup jewelry.

Cooking Tips for Maximum Soup Magic

• Want it thicker? Simmer a little longer after the noodles cook. The broth will naturally thicken as the lentils break down.
• Want it thinner? Add an extra splash of broth or water at the end. Noodles love soaking up liquid like it’s their job.
• Don’t panic if it looks “herby.” This is not a timid soup. The herbs are the point, and they make it taste fresh instead of heavy.
• Make it ahead smartly: If you’re meal-prepping, consider cooking the noodles separately and adding them when reheating. Otherwise, they can get extra soft (not tragic—just very cozy).

And if your soup looks slightly different every time… congratulations, you’re cooking like a real person, not a robot.

A Quick Personal Story From My Pot to Yours

The first time I made a Persian Noodle Soup Recipe, I was aiming for “healthy and comforting,” but I also needed it to be “please nobody complain.” Tall order.

My family took one look at the herbs and gave me that face—the one that says, “Is this… green?” But after one bite, it was quiet. The good kind of quiet. The “keep eating” quiet. Now it’s one of my go-to dinners when I want something hearty that still feels fresh… and when I’d like a little applause without asking for it.

FAQs About Persian Noodle Soup Recipe

Cozy Bowls, Happy Bellies

This Persian Noodle Soup Recipe is one of those meals that makes your whole house feel calmer—even if nothing else about the day was calm. It’s hearty, herby, and comforting in the most practical way: one pot, real ingredients, and a flavor payoff that feels like you did something fancy.

If you make this Persian Noodle Soup Recipe, serve it with that swirl of yogurt and crunchy fried onions, take a deep breath, and enjoy your little moment of kitchen magic. Happy cooking!

More Cozy Recipes to Try Next

If this Persian Noodle Soup Recipe hit the spot, here are a few more cozy, easy meals from Chicken Magic Recipes you might love (bookmark-worthy, promise):

• Craving another warm, hearty bowl? Try vegetarian lentil soup that’s cozy and filling for a simple, weeknight-friendly option.
• If you’re in the mood for noodles again (because honestly… same), whip up sticky garlic chicken noodles for a fast dinner win.
• Want another soup with that comforting, “everyone asks for seconds” vibe? You’ll love creamy chicken noodle soup for classic comfort.
• And if you’re feeling like switching things up with big, bold flavors, cozy up with pumpkin curry that tastes like a warm blanket.

Made this recipe? I’d love to hear how it went! Please leave a quick review and tap your star rating (⭐️⭐️⭐️⭐️⭐️) — it helps other readers find their next favorite bowl, too.

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