Chorba Beida - Soupe Ramadan

Chorba Beida is a cherished traditional Algerian soup, especially popular during Ramadan. This rich and aromatic white soup combines succulent chicken, hearty chickpeas, and tender pasta, all brought together by a unique egg and lemon mixture. Its comforting flavors make it both a satisfying main course and a delightful appetizer.

Ingredients

🧅 1 onion, chopped
🍗 2 pieces chicken, e.g., chicken thighs or drumsticks
🌿 1 pinch cinnamon
🧂 1 teaspoon salt
⚪ 1/2 teaspoon white pepper
🟩 1 chicken bouillon cube
🌿 1 tablespoon chopped parsley plus extra for garnish
🥚 1 egg yolk
🧈 1 tablespoon butter
🍋 Juice of 1 lemon
💧 1 liter water
🍝 1 handful vermicelli and orzo pasta, Langues d'oiseau
🌰 1 handful chickpeas, likely pre-cooked or canned
🫒 1 tablespoon olive oil

Instructions

1- Prepare the Base:

• In a large pot, heat the olive oil and melt the butter over medium heat.
• Add the chopped onion and sauté until they turn translucent.

2- Add Chicken:

• Add the chicken pieces to the pot, browning them on all sides.

3- Season the Soup:

• Crumble in the bouillon cube, then add salt, white pepper, and cinnamon.
• Mix thoroughly with a wooden spoon to coat the chicken and onions with the spices.

4- Simmer the Soup:

• Pour 1 liter of water into the pot. Stir to combine.
• Cover the pot and let the soup cook for 30 minutes.

5- Prepare Chicken:

• Once the chicken is cooked, remove it from the pot and set aside to cool.

6- Cook the Pasta:

• Add the chickpeas, vermicelli, and orzo pasta to the boiling broth and allow them to cook.

7- Shred Chicken:

• Shred the cooled chicken into smaller pieces.

8- Prepare Egg-Lemon Mixture:

• In a separate bowl, ladle out some warm broth. Add the lemon juice and egg yolk, whisking vigorously to prevent curdling.
• Whisk in the chopped parsley.

9- Combine and Finish:

• Return the shredded chicken to the main pot.
• Slowly pour the egg-lemon mixture into the soup while continuously whisking to thicken the soup without clumping.
• Turn off the heat immediately once the mixture is well incorporated.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories per Serving: Approximately 250 calories
Proteins: 15g
Fats: 12g
Carbohydrates: 22g
Equipment: Large pot, Wooden spoon, Ladle, Whisk, Small bowls, Manual glass lemon juicer

Cooking Tips

• To avoid curdling, temper the egg yolk with warm broth and lemon juice before adding it to the hot soup.
• Continuously whisk while adding the egg mixture for a smooth, creamy texture.
• Turn off the heat immediately after adding the egg-lemon liaison to prevent overcooking.

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Chorba Beida