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Meat, Maghreb and Middle East

Chorba beïda, Algerian white chicken soup

Chorba beïda is an Algerian white soup with chicken for 4 people, ready in 1 hour, medium difficulty, about €2.40 per person. The chicken simmers with a hint of cinnamon, then the soup is finished off the heat with whisked eggs and lemon juice. That off heat finishing step is the key to a silky texture without any cooked egg strands.

Tonight it's chorba beïda, the white soup for special occasions in Algiers, silky, finished with egg and lemon, with pieces of chicken and vermicelli.

Chorba beïda, Algerian white chicken soup
Total time
1 h
Difficulty
Medium
Cost per person
€2.40
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Chorba beïda is the white cousin of the tomato based chorba, the one served for special occasions in Algiers. The chicken broth, scented with a single cinnamon stick, turns velvety thanks to an egg and lemon finish, a technique close to Greek avgolemono. Thin vermicelli and chickpeas give it body, while parsley and dried mint add a light freshness at the end.

This is a soup for an unhurried Sunday, or a family meal when you want something comforting with a bit of occasion to it. It asks for your attention at the moment you stir in the egg and lemon, but nothing tricky, just patience and a whisk. Serve it with bread for dipping, and leave yourself a little extra time to enjoy everyone going back for seconds.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Fruits and vegetables

  • Onion 1
  • Lemon 2
  • Flat leaf parsley 1 bunch

Pantry

  • Canned chickpeasoften in the pantry 200 g
  • Thin vermicellioften in the pantry 80 g
  • Cinnamonoften in the pantry 1 stick
  • Dried mintoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • White pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g
  • Eggs 2

Bakery

  • Bread 1

Allergens Gluten, Eggs, Celery

The step by step recipe

  1. Sauté the chopped onion in the butter, add the chicken thighs and the cinnamon stick, then cover with water.

    Cinnamon gives the soup its old Algiers touch, don't skip it.

  2. Let it simmer covered, then remove the chicken, shred it and discard the bones. 40 min

    Skim the broth at the start to keep it clear, the soup needs to stay white.

  3. Return the shredded chicken to the broth, add the chickpeas and the vermicelli, and cook. 8 min

    Thin vermicelli cooks in just a few minutes, keep an eye on it.

  4. Beat the eggs with the lemon juice, whisk in a ladle of hot soup, then pour the mixture into the pot off the heat.

    Keep stirring while you pour, this is what gives the soup its texture.

  5. Add the chopped parsley and dried mint, season with salt and pepper, and serve right away with bread.

    Don't let the soup boil again, it just needs to stay nice and hot.

Our tips to get it right

  • Pour the egg and lemon mixture in a thin, steady stream, never all at once, or the egg can curdle when it hits the hot broth.
  • Taste the broth before adding the lemon, since lemons vary in acidity, and adjust the amount of juice at the end if needed.
  • If you don't have a cinnamon stick, a pinch of ground cinnamon works, but add it right at the end of simmering the broth to avoid bitterness.

The variations

  • Swap the chicken thighs for chicken breast if you prefer leaner meat, it will need a slightly shorter cooking time.
  • For a vegetarian version, replace the chicken with root vegetables and use vegetable broth, the chickpeas already bring plenty of protein.
  • To save time, use shredded leftover roast chicken, you skip the chicken cooking step and save about 40 minutes.

What to serve it with

  • Algerian or country style bread
  • Extra lemon wedges on the side
  • Mint tea after the meal

Storage

Chorba beïda keeps for 2 days in the fridge in a sealed container, since the egg finish doesn't hold up well longer than that. It doesn't freeze well because the egg and lemon liaison tends to separate once thawed. Reheat it gently over low heat, without letting it boil, so the egg doesn't cook into strands.

Questions about this dish

Why did my chorba beïda turn out with egg strands instead of smooth?

This happens when the egg is added too fast or the soup is still on the heat. Always pour the egg and lemon mixture off the heat and in a thin stream, whisking constantly.

Can you make chorba beïda ahead of time?

You can prepare the broth with the chicken, chickpeas and vermicelli ahead of time. Only whisk in the egg and lemon right before serving, to keep the silky texture.

What can replace the thin vermicelli?

Round rice cooked separately and added at the end works well instead of vermicelli. Avoid thick pasta, which makes this soup heavier than it's meant to be.

Why add a cinnamon stick to a chicken soup?

Cinnamon brings a subtle warm note that's typical of traditional Algiers cooking. It flavors the broth without sweetening it, just remove the stick before serving.

How long does it take to make a chorba beïda, the Algerian white soup with chicken, served with bread?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chorba beïda, the Algerian white soup with chicken, served with bread?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chorba beïda, the Algerian white soup with chicken, served with bread cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, celery. Always check the labels of the products you buy.

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