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Chorba Beïda is a soothing white chicken soup with vermicelli, chickpeas, and egg, flavored with cilantro and lemon.
4
servings10
minutes60
minutes280
kcalChorba Beïda, literally “white soup,” 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-‘aqda) for a creamy, custard-like texture. A final squeeze of lemon balances the rich flavor. Each bowl is garnished with fresh coriander, making Chorba Beïda a comforting meal that reflects Algeria’s culinary heritage.
4 chicken thighs or drumsticks (with bones), about 600 g total – 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.)
2 tablespoons olive oil – for sautéing. (Use neutral oil or a mix of butter for flavor.)
1 large onion, finely chopped – provides the soup’s savory base.
2 cloves garlic, minced (optional) – adds aromatic depth.
2-3 whole cardamom pods or 5 peppercorns (optional) – for subtle warmth. (Not traditional, but some cooks add them.)
1 small pinch of saffron threads – optional, for golden color and a delicate aroma.
1 stick cinnamon – a warm spice characteristic of Algerian stews.
½ teaspoon ground black pepper – freshly cracked.
1 teaspoon salt, or to taste – salt the broth to your liking.
1/2 cup cooked chickpeas (drained) – adds creamy texture; use canned or pre-cooked.
6 cups water (or low-sodium chicken broth) – the cooking liquid. (Using broth adds more flavor.)
100 g vermicelli pasta (fine wheat noodles) – the “white” part of the soup. Substitute orzo or broken angel hair spaghetti if needed.
1 egg yolk (beaten) – for thickening (eldarkh). Alternatively, use a whole egg or mix with 1–2 tsp cornstarch for extra body.
2 tablespoons fresh cilantro (coriander), chopped (plus extra for garnish) – gives a bright, herbal note.
Juice of ½ lemon (to taste) – added just before serving to brighten the soup.
Optional: A splash of heavy cream or milk – some recipes swirl in a tablespoon for extra richness.
Sauté aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chicken pieces, chopped onion, cinnamon stick, and garlic; sauté until the chicken turns opaque on the outside and the onion is translucent, about 5 minutes.
Add spices and liquid: 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.
Cook the pasta: 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.
Thicken with egg: In a small bowl, whisk the egg yolk. Take about ½ 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 2–3 minutes, stirring, until the soup slightly thickens.
Finish & serve: 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.
Nutrient | Amount |
Calories | ~280 kcal |
Total Fat | 10 g |
– Saturated Fat | 2 g |
Cholesterol | 75 mg |
Sodium | ~600 mg |
Total Carbohydrate | 23 g |
– Dietary Fiber | 3 g |
– Sugars | 2 g |
Protein | 28 g |
Allergens: Contains wheat (from vermicelli) and egg. The soup is gluten-free only if a gluten-free pasta is used.
Q: Why is it called “white” soup?
A: The name “Beïda” means white, referring to the pale color the soup takes on after the egg is stirred in. Unlike red tomato soups, this one stays light-colored.
Q: Can I use whole eggs or milk instead of an egg yolk?
A: Yes, you can use a whole beaten egg for more thickness, or even mix in a little milk or cream. However, be careful with extra egg – add it slowly and stir continuously to prevent lumps.
Q: What part of the chicken is best?
A: Thighs or drumsticks are traditional because their bones and dark meat give more flavor. You can use breast meat, but simmer with bones or add bouillon to ensure a rich broth.
Q: Is this soup typically served during Ramadan?
A: Yes. Like many Algerian “chorbas,” it is a common iftar soup. It’s hearty yet light, helping to gently break the fast.
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