{"id":64056,"date":"2025-09-26T12:15:45","date_gmt":"2025-09-26T12:15:45","guid":{"rendered":"https:\/\/travelshelper.com\/?p=64056"},"modified":"2026-02-28T21:35:05","modified_gmt":"2026-02-28T21:35:05","slug":"sopa-blanca-de-pollo","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/es\/world-of-food\/algerian-national-food\/chorba-beida-white-chicken-soup\/","title":{"rendered":"Chorba Be\u00efda (Sopa de Pollo Blanco)"},"content":{"rendered":"\t\t
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Chorba Be\u00efda is a soothing white chicken soup with vermicelli, chickpeas, and egg, flavored with cilantro and lemon.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Chorba Be\u00efda (Algerian White Chicken & Vermicelli Soup)<\/h2>Recipe by Travel S Helper<\/span>Plato: Soups<\/mark><\/span>Cocina: Algerian<\/mark><\/span>Dificultad: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

60<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

280<\/p>kcal<\/span><\/div><\/div><\/div>

Chorba Be\u00efda, literally \u201cwhite soup,\u201d is a classic Algerian chicken and vermicelli soup traditionally served at iftar. Its gentle saffron and cinnamon notes create a warm, inviting aroma. Tender chicken and soft chickpeas simmer in a simple broth of onion and water, perfumed with cilantro and whole cinnamon. Towards the end of cooking, fine vermicelli pasta is added and the soup is thickened with a beaten egg (called al-\u2018aqda) for a creamy, custard-like texture. A final squeeze of lemon balances the rich flavor. Each bowl is garnished with fresh coriander, making Chorba Be\u00efda a comforting meal that reflects Algeria\u2019s culinary heritage.<\/p>

Ingredients<\/h3>
  • <\/span>

    4 chicken thighs or drumsticks<\/strong> (with bones), about 600 g total \u2013 use bone-in pieces for the richest broth. (Skinless can be used; in that case, consider adding a cup of stock or bouillon when cooking.<\/em>)<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tablespoons olive oil<\/strong> \u2013 for saut\u00e9ing. (Use neutral oil or a mix of butter for flavor.<\/em>)<\/p><\/span><\/div><\/li>

  • <\/span>

    1 large onion<\/strong>, finely chopped \u2013 provides the soup\u2019s savory base.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 cloves garlic<\/strong>, minced (optional) \u2013 adds aromatic depth.<\/p><\/span><\/div><\/li>

  • <\/span>

    2-3 whole cardamom pods or 5 peppercorns<\/strong> (optional) \u2013 for subtle warmth. (Not traditional, but some cooks add them.<\/em>)<\/p><\/span><\/div><\/li>

  • <\/span>

    1 small pinch of saffron threads<\/strong> \u2013 optional, for golden color and a delicate aroma.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 stick cinnamon<\/strong> \u2013 a warm spice characteristic of Algerian stews.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bd teaspoon ground black pepper<\/strong> \u2013 freshly cracked.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 teaspoon salt<\/strong>, or to taste \u2013 salt the broth to your liking.<\/p><\/span><\/div><\/li>

  • <\/span>

    1\/2 cup cooked chickpeas<\/strong> (drained) \u2013 adds creamy texture; use canned or pre-cooked.<\/p><\/span><\/div><\/li>

  • <\/span>

    6 cups water (or low-sodium chicken broth)<\/strong> \u2013 the cooking liquid. (Using broth adds more flavor.<\/em>)<\/p><\/span><\/div><\/li>

  • <\/span>

    100 g vermicelli pasta<\/strong> (fine wheat noodles) \u2013 the \u201cwhite\u201d part of the soup. Substitute orzo or broken angel hair spaghetti if needed.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 egg yolk<\/strong> (beaten) \u2013 for thickening (eldarkh). Alternatively, use a whole egg or mix with 1\u20132 tsp cornstarch for extra body.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tablespoons fresh cilantro (coriander)<\/strong>, chopped (plus extra for garnish) \u2013 gives a bright, herbal note.<\/p><\/span><\/div><\/li>

  • <\/span>

    Juice of \u00bd lemon (to taste)<\/strong> \u2013 added just before serving to brighten the soup.<\/p><\/span><\/div><\/li>

  • <\/span>

    Optional:<\/strong> A splash of heavy cream or milk \u2013 some recipes swirl in a tablespoon for extra richness.<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>

    • Saut\u00e9 aromatics:<\/strong> In a large soup pot, heat the olive oil over medium heat. Add the chicken pieces, chopped onion, cinnamon stick, and garlic; saut\u00e9 until the chicken turns opaque on the outside and the onion is translucent, about 5 minutes.<\/p><\/li>

    • Add spices and liquid:<\/strong> Stir in the saffron (if using) and black pepper. Pour in the water or broth, and add the cooked chickpeas. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer gently for 30 minutes, until the chicken is cooked through and tender.<\/p><\/li>

    • Cook the pasta:<\/strong> Remove the chicken from the pot; when cool enough to handle, shred or chop the meat off the bones and return the meat to the soup (discard bones). Add the vermicelli and remaining chopped cilantro to the pot. Increase heat to medium and cook for about 5 minutes, or until the pasta is al dente.<\/p><\/li>

    • Thicken with egg:<\/strong> In a small bowl, whisk the egg yolk. Take about \u00bd cup of the hot soup liquid and whisk it into the egg (this tempers the egg). Slowly pour the egg mixture back into the soup, stirring gently. Cook for another 2\u20133 minutes, stirring, until the soup slightly thickens.<\/p><\/li>

    • Finish & serve:<\/strong> Season with additional salt if needed. Remove from heat and let the soup rest for 5 minutes (it will continue to thicken). Stir in the lemon juice to taste. Ladle the soup into bowls, garnish with more chopped cilantro, and serve hot with lemon wedges on the side.<\/p><\/li><\/ul><\/div>

      Tips, Troubleshooting & Variations<\/h3>
      • If the soup is too thin, whisk in an extra beaten egg or a small slurry of cornstarch and water to thicken it further. If it\u2019s too thick, stir in a bit more warm broth or water.<\/li>
      • Tempering the egg is key: always whisk a little hot broth into the beaten egg before adding it to the soup, to prevent scrambling. Add the egg mixture slowly while stirring gently.<\/li>
      • No vermicelli on hand? Fine rice or couscous can be used similarly. Large pasta shapes will not work as well.<\/li>
      • Herb variations: Some cooks use parsley or a mix of parsley and cilantro. Mint is also common in Algerian soups. Feel free to add extra herbs for brightness.<\/li>
      • Servings: This soup is often served with crusty bread or crackers. A spoonful of olive oil on top or a dollop of plain yogurt can enrich the bowl.<\/li>
      • Related recipes: Chorba Be\u00efda is a lighter cousin of other Chorbas; for a tomato-based version, see our Chorba Frik above or Algerian Harira below.<\/li><\/ul><\/div>