Shorba Baidha Algerian Chicken Soup
Warm, comforting, and brimming with North African flavors, Shorba Baidha Algerian Chicken Soup is the ultimate hearty dish for chilly evenings. This traditional Algerian white soup stands out for its velvety texture and vibrant notes of cinnamon, lemon, and parsley. Made with tender bone-in chicken, soft chickpeas, and delicate vermicelli pasta, the dish is subtly thickened with a luscious egg yolk and lemon mixture, creating a creamy yet light consistency without any cream. Perfectly seasoned with warming spices and garnished with fresh herbs, this one-pot marvel pairs beautifully with crusty bread or a simple side salad. Ready in just over an hour, Shorba Baidha is a soulful, nourishing meal that’s ideal for family dinners or when you're craving an authentic taste of Algeria.
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Recipe Information
Ingredients
- 500 g Chicken (bone-in, skin removed)
- 1 medium Onion (finely chopped)
- 2 tbsp Butter (unsalted)
- 1 piece Cinnamon stick
- 0.5 tsp Ground cinnamon
- 200 g Chickpeas (cooked or canned, drained)
- 1.5 L Water or chicken stock
- 50 g Vermicelli pasta
- 2 large Egg yolks
- 2 tbsp Lemon juice
- 2 tbsp Fresh parsley (chopped, for garnish)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the chicken pieces to the pot and brown them slightly on all sides for 5–7 minutes.
Add the cinnamon stick, ground cinnamon, salt, and black pepper, stirring to coat the chicken evenly with the spices.
Pour in the water or chicken stock, ensuring the chicken is fully submerged. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
After 30 minutes, remove the cinnamon stick and add the cooked or canned chickpeas to the pot. Simmer for an additional 15 minutes.
Stir in the vermicelli pasta and cook for another 5–7 minutes until the pasta is tender.
In a separate bowl, whisk the egg yolks with the lemon juice until combined.
Take about 1/2 cup of the hot soup liquid and slowly whisk it into the egg yolk mixture to temper it. This prevents the eggs from curdling.
Slowly pour the tempered egg yolk mixture back into the pot, stirring constantly to thicken the soup slightly. Do not allow the soup to boil at this stage.
Taste the soup and adjust seasoning with additional salt or pepper, if needed.
Serve hot, garnished with fresh chopped parsley and an additional squeeze of lemon juice, if desired.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 856 mg | 285% | |
| Sodium | 3053 mg | 133% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 16.3 g | ||
| Protein | 186.2 g | 372% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 289 mg | 22% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2206 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
