Afghan Chicken Noodle Soup Recipe (Aush)

6 servings
45 min

If you love a good chicken noodle soup, then you will love this Afghan aush version! Aush is a dish made with chicken, noodles, beans, chickpeas, and warming spices that give it a unique flavor - perfect for a quick and comforting weeknight meal.

This recipe is simple to follow and results in a flavorful chicken soup that the whole family will love.

What is Aush?

Aush (or ash) means thick soup in Persian languages. It is a traditional Afghan dish and part of Iranian cuisine, known as Ash Reshteh.

With endless possibilities of chicken soup combinations, you can create a unique and savory bowl every time! From chicken to beef to lamb - all accompanied by noodles, legumes, and veggies. Plus, don't forget the final touch of creamy yogurt (chaka) for extra flavor. Bon appetit!

Get ready to explore new flavors with Aush chicken noodle soup, an irresistible twist on American-style chili. In some ways, it even reminds me of the Italian pasta e fagioli!

Whether you need comforting soul food to cure winter blues or a powerful cold-fighting remedy, this chicken noodle recipe has us coming back time and again - it's always our go-to for any time of year, and we just can't get enough!

Afghan Chicken Noodle Soup Recipe (Aush)
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • ▢ 2 tablespoons olive oil
  • ▢ 1 medium-size onion chopped
  • ▢ 3 cloves garlic minced
  • ▢ 1 pound ground chicken
  • ▢ 2 teaspoons ground turmeric
  • ▢ 2 teaspoons paprika
  • ▢ 2 teaspoons ground coriander
  • ▢ 2 teaspoons dried mint flakes
  • ▢ 1 tablespoon tomato paste
  • ▢ 1 can kidney beans drained and rinsed
  • ▢ 1 can chickpeas (garbanzo beans) drained and rinsed
  • ▢ 1 chicken bouillon
  • ▢ 6 cups water more as needed
  • ▢ 6 ounces dried noodles broken into pieces
  • ▢ salt and ground black pepper to taste
  • ▢ 1 cup yogurt, optional
  • ▢ dried or fresh mint and fresh cilantro to garnish, optional

Sauté the onion in olive oil in a non-stick pan on low heat until tender and translucent.
Add the garlic and ground chicken and use a wooden spoon to break it up as it cooks so it is loose and separated.
Once the chicken is browned, add the turmeric, paprika, coriander, mint flakes, and tomato paste. Mix everything well and cook over low heat for about 5 minutes.
While the meat is cooking, add water and chicken bouillon into a Dutch oven or a large pot and bring it to a boil. Add the noodles and boil for 5 minutes.
Lower the heat to low. Add kidney beans, garbanzo beans, and cooked chicken to the pot with noodles and continue to cook until noodles are cooked al dente, for about five more minutes. Season with salt and black pepper to taste.
Remove the pot from the heat and spoon it into bowls. Top with yogurt and sprinkle with mint and cilantro leaves if desired.
  • Do not overcook noodles. They will continue to cook once you remove the pot from the heat, and the soup will thicken even more.
  • If the soup is too thick, add more water or chicken broth as needed.
  • You can use ground beef, lamb, or turkey instead of chicken.
  • Don't skip the spices - they make this soup so deliciously unique!
  • For best results, See the substitution and FAQs section in the original post.
  • Storage:
  • Store aush chicken noodle soup in an air-tight container in the refrigerator. Properly stored, the refrigerated soup will last 3-4 days.
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