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chicken tomato vermicelli soup shorba or chorba

Authentic Algerian Chicken Tomato Vermicelli Soup (Chorba) – Easy & Flavorful Recipe

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Course soup
Cuisine algerian cuisine, easy cuisine
Servings 6 portions
Calories 340 kcal

Ingredients
  

  • 300 g Chicken bone-in or boneless
  • 1 Onion finely chopped
  • 2 Tomatoes peeled & deseeded, finely chopped or blended
  • 1 tbsp Tomato Paste
  • 1 small bunch of Fresh Coriander chopped
  • 2 Mint Leaves
  • 1 Cinnamon Stick
  • Salt Black Pepper & Paprika
  • 1 handful of Canned Chickpeas rinsed & drained
  • 1 handful of Vermicelli
  • 1 tbsp Smen Clarified Butter, or ghee
  • 1 tbsp Extra Virgin Olive Oil

Instructions
 

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)

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

Cooking the Chorba

  • In a large pot, heat the olive oil and smen (clarified butter) over medium heat.
  • Add the chicken pieces and the finely chopped onion.
  • Sauté until the onion becomes soft and translucent, and the chicken is lightly browned.
  • Stir in chopped coriander, chopped mint (optional), and paprika for depth of flavor.
  • Blend or finely chop the peeled, deseeded tomatoes, then add them to the pot.
  • Mix in tomato paste and the cinnamon stick.
  • Season with salt and black pepper to taste.
  • Pour in at least 1 liter of boiling water to cover the ingredients.
  • Stir well and bring to a gentle boil.
  • Cover and let the soup simmer until the chicken is fully cooked and tender.