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Algerian White Soup - Chorba Bayda

Course Soup
Cuisine Algerian
Keyword Chorba Bayda, Chorba Beida
Prep Time 15 minutes
Cook Time 45 minutes
Author LDS's Mom

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp ghee
  • 2 chicken pieces (any type)
  • 1 lb chicken breast, cut small
  • 1 small onion, finely chopped
  • 1 cup chickpeas, soaked overnight, washed and rinsed
  • ¼ cup vermicelli
  • 1 stick cinnamon
  • 1 tbsp parsley, finely chopped
  • salt, pepper to taste
  • Hot water (about 4 to 5 cups or more)

For the egg mixture

  • 1 egg yolk
  • 1 tbsp lemon juice
  • 2 tbsp finely chopped parsley

Instructions

  1. Place the ghee and olive oil in a large saucepan, over medium heat.

  2. Add the cinnamon stick, the chopped onion, 1 tablespoon of parsley and the chicken.

  3. Add salt, pepper and let it cook for a good 10 minutes. You may need to add a little bit of hot water if the chicken starts to burn.

  4. Add the chickpeas and cook for 2 to 5 minutes, then cover with hot water.

  5. Increase the heat to high until the soup starts to boil, then reduce to medium.

  6. Let cook covered for about 30 to 35 minutes or until the chickpeas and chicken are cooked.

  7. Once the chicken is cooked, take it out from the soup and debone it, then shred it.

  8. Put back the shredded chicken in the soup.

  9. Add vermicelli and stir it in. Let cook for about 2 to 3 minutes.

  10. Prepare the egg mixture by taking 1 ladle of the sauce. Pour it in a small bowl.

  11. Add to it parsley, lemon juice and egg yolk.

  12. Mix everything quickly in that small bowl and slowly pour the mixture in the saucepan. Stir for about 2 minutes and turn off the heat.

  13. Serve.

Recipe Notes

  • If you like more lemon juice in your soup, add more to the egg mixture.
  • If you use canned chickpeas, add it at the end of cooking.
  •  if you want to make Chorba Bayda  in no time, use canned chickpeas and chicken breast only ( cut small).