Chicken tomato vermicelli soup-Algerian Shorba

Let me introduce you to a hearty and flavorful Chicken Tomato Vermicelli Soup—a classic Algerian Shorba that’s as comforting as it is delicious.

Rich with tender chicken, infused with the deep flavors of tomatoes and warm spices, and perfectly finished with delicate vermicelli, this soup is pure soul food.

Whether you’re warming up on a chilly evening or savoring it as a nourishing starter during Ramadan, every spoonful delivers a taste of tradition, love, and irresistible goodness.

A bowl of this golden, fragrant broth is like a warm embrace—simple, wholesome, and absolutely unforgettable!

Algerian Chicken Tomato Vermicelli Soup – An easy Delight

In my home, Shorba Vermicelli with Chicken is an absolute must on our weekly menu. It’s not just a soup reserved for Ramadan—it’s a staple of comfort, warmth, and tradition.

One of the best things about Algerian cuisine is that there isn’t just one way to make shorba. Each week, I switch things up, so no two soups are ever the same.

One week, it’s packed with vegetables for a wholesome, nutrient-rich bowl—especially during Ramadan, when we crave something both nourishing and satisfying.

Other times, I keep it simple with just a handful of ingredients for a quick and easy dinner, perfect for those nights when the fridge is running low, and the grocery run hasn’t happened yet.

This chicken tomato vermicelli soup is effortless yet deeply flavorful, simmered with aromatic spices, tender chicken, and delicate vermicelli that soaks up all the goodness.

It’s a bowl of pure comfort, whether enjoyed as a cozy meal on a chilly evening or as a heartwarming start to an Iftar table.

Every spoonful carries a taste of home, tradition, and love—because a good chorba is more than just a soup, it’s a warm embrace in a bowl!

Essential Ingredients for Authentic Algerian Chicken Tomato Vermicelli Soup

To make a rich and flavorful Algerian Chorba with Chicken and Vermicelli, here’s everything you’ll need, along with details on why each ingredient is essential for this comforting soup:

• 300g Chicken (bone-in or boneless) – Adds depth of flavor and richness to the broth. Bone-in chicken provides extra taste.
• 1 Onion (finely chopped) – A key aromatic ingredient that builds the foundation of the soup’s flavor.
• 2 Tomatoes (peeled & deseeded, finely chopped or blended) – Fresh tomatoes give natural sweetness and acidity, balancing the soup.
• 1 tbsp Tomato Paste – Intensifies the tomato flavor, adding a deep umami richness.
• 1 small bunch of Fresh Coriander (chopped) – Enhances freshness and adds a signature Algerian touch.
• 2 Mint Leaves – A subtle yet refreshing note that elevates the soup’s taste.
• 1 Cinnamon Stick – Brings a warm, aromatic depth, complementing the other spices.
• Salt, Black Pepper & Paprika – Essential for seasoning and enhancing the overall taste.
• 1 handful of Canned Chickpeas (rinsed & drained) – Adds protein, texture, and a creamy bite.
• 1 handful of Vermicelli – A traditional addition that thickens the soup and makes it heartier.
• 1 tbsp Smen (Clarified Butter) – Provides a deep, buttery richness, giving the soup its authentic North African taste.
• 1 tbsp Extra Virgin Olive Oil – Adds a smooth finish and enhances the flavors of the ingredients.

Final Touch:

• Adjust seasoning to taste, and let the soup simmer to allow all the ingredients to blend into a beautifully fragrant, soul-warming dish.

How to Make Algerian Chicken Tomato Vermicelli Soup (Shorba)

Follow this simple step-by-step recipe to prepare an authentic Algerian chicken tomato vermicelli soup (Chorba). This comforting dish is rich in flavor and perfect for any occasion.

Preparing the Chickpeas (If Using Dried Chickpeas)

If using canned chickpeas, simply rinse and drain them. If using dried chickpeas, they need to be soaked the night before:

1. Place the dried chickpeas in a large bowl.
2. Cover them with plenty of cold water.
3. Let them soak overnight to soften.

Cooking the Chorba

– Sauté the Base Ingredients:

1. In a large pot, heat the olive oil and smen (clarified butter) over medium heat.
2. Add the chicken pieces and the finely chopped onion.
3. Sauté until the onion becomes soft and translucent, and the chicken is lightly browned.

– Add Herbs and Spices:

4. Stir in chopped coriander, chopped mint (optional), and paprika for depth of flavor.

– Incorporate the Tomato Base:

5. Blend or finely chop the peeled, deseeded tomatoes, then add them to the pot.
6. Mix in tomato paste and the cinnamon stick.
7. Season with salt and black pepper to taste.

– Simmer the Soup:

8. Pour in at least 1 liter of boiling water to cover the ingredients.
9. Stir well and bring to a gentle boil.
10. Cover and let the soup simmer until the chicken is fully cooked and tender.

– Add the Chickpeas & Vermicelli:

11. Once the chicken is cooked, add the pre-cooked or soaked chickpeas.
12. Stir in the vermicelli, sprinkling it evenly into the soup.
13. Let it simmer for a few more minutes until the vermicelli is soft and fully cooked.

– Finishing Touches:

14. Remove from heat and let it rest for a few minutes.
15. Garnish with chopped coriander and a sprinkle of dried mint powder for an extra layer of flavor.

Serve hot and enjoy this flavorful, nourishing Algerian chorba, perfect for Ramadan or a cozy dinner!

Delicious Variations of Chicken Tomato Vermicelli Soup

If you love Chorba Vermicelli with Chicken but want to try different flavors and textures, here are some exciting variations to elevate this classic soup:

1. Chorba with Lamb or Beef

• Swap the chicken for lamb or beef to create a heartier, richer broth.
• Adjust the cooking time accordingly, as red meat takes longer to become tender.
• Enhance the flavor with a touch of ground coriander.

2. Vegetarian Chorba

• Omit the chicken and replace it with extra chickpeas or lentils for a plant-based alternative.
• Add more vegetables like carrots, zucchini, celery, and bell peppers for a nutritious twist.
• Use vegetable broth instead of water for a deeper flavor.

3. Spicy Chorba

• For those who love heat, add harissa paste, chili flakes, or fresh green chilies.
• A pinch of cayenne pepper can also bring a subtle warmth to the soup.

4. Chorba with Orzo or Rice Instead of Vermicelli

• Substitute the vermicelli with orzo (langues d’oiseaux) or rice for a slightly different texture.
• This version is thicker and more filling, perfect for a main meal.

5. Creamy Chorba

• Blend part of the soup before adding the vermicelli for a slightly thicker, creamy texture.
• Add a splash of coconut milk or a dollop of yogurt for a unique twist.

6. Mediterranean Chorba with Extra Herbs

• Enhance the soup with fresh thyme, bay leaves, and basil for a Mediterranean touch.
• Add a squeeze of lemon juice at the end for extra freshness.

7. Chorba Frik (Cracked Wheat Chorba)

• Replace the vermicelli with frik (cracked green wheat), a traditional ingredient that adds a nutty, wholesome taste.
• This version is common in Algeria and Tunisia, especially during Ramadan.

Other recipes to try

• Creamy carrot soup
• Green lentil creamy soup
• Vegetarian Ramen soup
• Roasted butternut Squash soup