Shorba Baidha - Algerian Chicken Soup.

Recipe by Um Safia
READY IN: 2hrs 5mins




  • In a large pot gently fry the onion in the olive oil. Add the chicken & the cinnamon stick & fry for 8 minutes, turning the chicken around to seal.
  • Add the water & some salt & pepper to taste. Cover & simmer for 1 hour and 15 minutes on a medium heat.
  • Remove the chicken from the bones & place the chicken back in the pot.
  • Add the chickpeas to the pot & simmer for further 10 minutes covered.
  • Check the seasoning & adjust if required. Add the rice & cover & cook for 15 minutes.
  • Add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery.
  • Finally, mix the egg yolk with the lemon juice. Add a few tsp of the soup to the mix & whisk then add the egg mixture to the pot in a thin steam, stirring continuously. Cook for 1 minute then add the parsley & take off the heat.