Steps to Make Favorite Easy & Tasty Algerian White Chicken Soup (Chorba Bayda / Baidha)
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The number of servings that may be served to make Easy & Tasty Algerian White Chicken Soup (Chorba Bayda / Baidha) is 4 servings. So ensure this portion is enough to serve for your self and the one you love household.
Oh yes, simply so as to add, the time needed to cook dinner Easy & Tasty Algerian White Chicken Soup (Chorba Bayda / Baidha) is estimated to be around 30 min prep, 45 min simmering time.
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I've never cooked Algerian food before, and this soup is a new favourite dish. A prefect pairing of bitter (lemon) with with egg yolk to add creaminess to the soup. Comforting and tasty, it's real chicken soup for the soul! Cooking discovery: cinnamon in a chicken soup works amazingly well!
A version of this exists in many cuisines – at home we make it with Veal, I know in Greece they make it with lamb – but chicken is my favourite. Try to use the chicken on the bone, skin is optional but I prefer it as it prevents chicken from drying out and adds flavour to the soup. Traditional recipe would ask for rice or vermicelli noodles to be aded 10-15’ before the soup is ready, but i have omitted this for a lower carb option. I combined several recipes but the one i like the most was from the Halal Home Cooking website.
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Ingredients and spices that need to be Put together to make Easy & Tasty Algerian White Chicken Soup (Chorba Bayda / Baidha):
- Soup Base:
- 4 chicken drumsticks or thighs (c. 500g), bones included (skin is optional)
- 1 large onion, finely chopped
- 2-3 garlic cloves, minced
- 1 stick fresh celery, finely chopped
- 2 carrots, roughly chopped
- 1 can cooked chickpeas, drained and rinsed (c. 120 g if you are using dry chickpeas)
- 1/2 cinnamon stick (can us whole stick as well)
- 1 tsp fine salt
- 1/2 tsp black pepper
- 2 tbs olive oil
- 1 tbs butter (I used ghee instead of olive oil and butter)
- 1/2 tsp ground cinnamon (cassia)
- 1 litre water (can go up to 1.5 L)
- For The Finish:
- 1 lemon, juice only
- 1 large egg yolk
- 1 bunch fresh coriander or parsley, roughly chopped
Instructions to make to make Easy & Tasty Algerian White Chicken Soup (Chorba Bayda / Baidha)
- In a large cooking pot fitted with a lid, warm ghee (or oil and butter) over medium heat. Add chicken pieces and brown on all sides for about 5-10'.
- Remove the browned chicken from the pot and set aside. In the same pot add onion, garlic, carrot and celery, cook over a low-medium heat while stirring it so it doesn't burn. Scrape the bottom of the pot to remove any browned chicken bits, which will form part of the soup base. Cook until the onion has softened and is translucent.
- Add spices and seasoning and return the chicken to the pot, sauté for a minute or so more all together. Add water, bring the soup up to a boil, cover and reduce heat to a steady simmer. Cook simmering for 45 minutes.
- Add the chickpeas, cover and let it to cook for 15 minutes more.
- In the last 5 minutes of cooking, in a small bowl mix together egg yolk, lemon juice with a fork. Add a few table spoons of soup broth into th mix and stir until fully mixed. Make sure you do this only when you are ready to put it in the pot as the lemon will 'cook' the yolk if left together and it will congeal.
- Steadily stir in this mixture into the soup in a thin stream, while mixing the soup while doing it. Add chopped parsley / coriander.
- Remove the chicken from the pot and flake the meat, removing bones and skin. Return chicken pieces to the pot. This is optional but i prefer just having chicken meat when eating for a less messy experience! 🙂
- Switch off the heat and leave the soup covered for 5 minutes before serving warm.
- NOTE: I found that chikpeas are enough of a carb for me. But if you'd like, you can add a handful of broken up vermicelli noodles or washed rice 10 -15 minutes before the end of cooking time and before you add the egg mixture.
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