Algerian White Chicken Vermicelli Soup (Chorba Beida)
Algerian White Chicken Vermicelli Soup (Chorba Beida) — a soup recipe, 13 ingredients, about 60 min.
contains dairycontains eggscontains meatcontains alcohol
Ingredients
US
Metric
- 500 g chicken (thighs, drumsticks or breast) (cut into pieces)
- 1 large onion (finely chopped)
- 1 tbsp neutral oil
- 1 tbsp butter or smen
- 1 cinnamon stick
- ½ tsp ground white pepper
- Salt (to taste)
- 1 L water or chicken stock
- 1 handful chickpeas (soaked overnight)
- 50 g vermicelli
- 1 egg yolk
- Juice of 1 lemon
- 2 tbsp parsley (finely chopped)
Make it lactose-friendly
- 1 tbsp butter or smen → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Heat the oil and butter (or smen) in a large pot over medium heat.
- Add the onion and cook until translucent.
- Add the chicken, cinnamon stick, white pepper and salt. Cook for several minutes, stirring occasionally, until the chicken is lightly browned.
- Pour in the water or chicken stock and add the soaked chickpeas.
- Bring to a boil, then reduce the heat, cover and simmer for 40–50 minutes or until the chicken is tender and the chickpeas are cooked.
- Remove the chicken from the pot. Discard the bones and shred the meat into small pieces.
- Add the vermicelli to the broth and cook for 5–7 minutes until tender.
- In a bowl, whisk together the egg yolk, lemon juice and parsley.
- Gradually add a ladleful of hot broth to the egg mixture while whisking continuously.
- Reduce the soup to very low heat and slowly stir the egg mixture into the pot.
- Return the shredded chicken to the soup and stir well.
- Serve immediately.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0