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Algerian cuisineSoups

Chorba Beïda (White Chicken Soup)

Chorba 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.

Chorba Beïda (White Chicken Soup)
4Servings
10Preparation
60Cooking
280 kcalCalories
Course
Soups
Cuisine
Algerian
Difficulty
Easy

Overview

Chorba Beïda is a soothing white chicken soup with vermicelli, chickpeas, and egg, flavored with cilantro and lemon.

Chorba 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.

Ingredients

Recipe card

Chorba Beïda (Algerian White Chicken & Vermicelli Soup)

Yield4

Ingredients

Directions

01Sauté 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.

02Add 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.

03Cook 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.

04Thicken 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.

05Finish & 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.

Practical

Troubleshooting

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’s too thick, stir in a bit more warm broth or water.

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.

Tip 3

No vermicelli on hand? Fine rice or couscous can be used similarly. Large pasta shapes will not work as well.

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.

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.

Related recipes

Chorba Beïda is a lighter cousin of other Chorbas; for a tomato-based version, see our Chorba Frik above or Algerian Harira below.

FAQ

Why is it called “white” soup?

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.

Can I use whole eggs or milk instead of an egg yolk?

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.

What part of the chicken is best?

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.

Is this soup typically served during Ramadan?

Yes. Like many Algerian “chorbas,” it is a common iftar soup. It’s hearty yet light, helping to gently break the fast.

Nutrition

Calories~280 kcal
Total Fat10 g
– Saturated Fat2 g
Cholesterol75 mg
Sodium~600 mg
Total Carbohydrate23 g
– Dietary Fiber3 g
– Sugars2 g
Protein28 g

Amount