Best Shorba Baidha Algerian Chicken Soup Recipes

Shorba Baidha - Algerian Chicken Soup. image

Provided by Um Safia

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 11

4 chicken drumsticks, skinless (or other bone-in cuts)
1 medium brown onion, finely diced
200 g canned chick-peas, rinsed & drained
2 1/2 liters water
2 inches cinnamon sticks
1/2 lemon, juice of
1 large egg yolk, beaten
1/4 cup fresh parsley, finely chopped
2 -3 teaspoons olive oil
1 1/2 tablespoons basmati rice
salt & pepper

Steps:

In a large pot gently fry the onion in the olive oil. Add the chicken & the cinnamon stick & fry for 8 minutes, turning the chicken around to seal.
Add the water & some salt & pepper to taste. Cover & simmer for 1 hour and 15 minutes on a medium heat.
Remove the chicken from the bones & place the chicken back in the pot.
Add the chickpeas to the pot & simmer for further 10 minutes covered.
Check the seasoning & adjust if required. Add the rice & cover & cook for 15 minutes.
Add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery.
Finally, mix the egg yolk with the lemon juice. Add a few tsp of the soup to the mix & whisk then add the egg mixture to the pot in a thin steam, stirring continuously. Cook for 1 minute then add the parsley & take off the heat.

Shorba Soup image

Provided by Sageca

Categories Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2 lbs chicken, cubed
1 yellow onion, grated
1/2 zucchini, grated
1/2 small potato, grated
1/2 celery rib, halved chopped
1 carrot, halved chopped
1/4 cup canned chick-peas
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 tablespoon paprika
2 tablespoons tomato paste
1 tablespoon olive oil
8 cups water
1/2 cup orzo pasta
1 tablespoon chopped cilantro or 1 tablespoon coriander
1 teaspoon chopped of fresh mint
lemon slice

Steps:

Put chicken, onion, zucchini, potato, celery, carrot, salt, pepper, cinnamon, paprika, tomato paste, oil, chick-peas and 1/2 cup of water in a large pot.
Cover and saute over low heat for 20 minutes.
Add the rest of the water, bring to a boil and simmer for 45 minutes.
Add pasta and chickpeas (if using canned). Cook for 10 minutes.
Add parsley and mint.
Serve with lemon slices.

Nutrition Facts : Calories 362, Fat 19.9, SaturatedFat 5.3, Cholesterol 85, Sodium 950.6, Carbohydrate 20.4, Fiber 2.8, Sugar 3, Protein 24.6

Algerian Chicken & Chickpea Soup ( Chorba / Shorba) image

Provided by Um Safia

Categories < 4 Hours

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

1 -2 tablespoon olive oil
3 -4 chicken drumsticks
1 large onion, finely chopped
2 -3 garlic cloves, minced
4 teaspoons ras el hanout spice mix
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
3/4 teaspoon sweet paprika
1 liter chicken stock
1 liter water
500 g canned chick-peas
400 g chopped canned tomatoes
1/4 preserved lemon, very finely chopped
1/4 cup fresh cilantro, chopped
1/2 lemon, juice of

Steps:

Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
Add the chickpeas to the pan. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan. Simmer for a further 20 minutes.
If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. Simmer for 1 minute, re-season if desired & then serve.
If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.