Algerian Chicken Soup and Cold Carrot Salad

Algerian Chicken Soup and Cold Carrot Salad

By now I think you can tell that I love making old things new.  Mom’s meatloaf, but not quite.  Western Omelet, Spanish styleChocolate caliente.  When you already have a good thing, it’s really hard to make it better, so my best bet is to make it different.

Today I spotlight another twist on chicken soup. I grew up eating the stuff from scratch and because I really loved the Cock-a-leekie Soup I made a few months ago, I was excited to try another same, but different take on this classic.  As for chicken soup, I’m sure every family in every country has a version that is the “right” one:  Veggies or no veggies? Star noodles or long noodles? Chunky chicken or shredded chicken?  Parsley? Thyme? Potatoes? It really is ladies’ choice.

This Algerian Shorba is more stew-like thanks to the sheer quantity of ingredients, which makes it a lot more filling than regular chicken soup. It’s almost like one of those “let’s clean out the fridge” recipes.  It has it all- carrots, potatoes, legumes, noodles, carrots, chicken…and I’m sure any veggies, beans, noodles or meat can be swapped for the ones listed below.  This makes a ridiculous amount… but I have to say that, after eating it for the past four days, I’m not tired of it at all, and would happily eat it for four more.  And I have enough left to do just that.

Recipe adapted from

Algerian Shorba
Algerian twist on classic chicken soup
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  1. 1 ½ lbs chicken meat, cubed
  2. 1 onion, grated
  3. 1/2 zucchini, grated
  4. 1/2 small potato, grated
  5. 1/2 celery rib, halved
  6. 1 carrot, grated
  7. 1 can chick-peas
  8. 2 tsp salt
  9. 1/2 tsp freshly-ground black pepper
  10. 1/2 tsp cinnamon
  11. 1 TB smoked paprika
  12. 2 TB tomato paste
  13. 1/2 cup orzo, dry
  14. 2 TB parsley, chopped
  15. 2 TB mint leaves, chopped
  16. Lemon juice, if you like
  1. In a large stock pot, place the chicken, onion, zucchini, potato, celery, carrot, tomato paste, chick-peas, cinnamon and paprika in a pot along with about 2 cups of water. Season to taste, then bring to a boil.
  2. Cover and allow to simmer for 20 minutes. Then add another 6-7 cups of water, bring to a boil and allow to simmer for 45 minutes.
  3. Add the orzo and cook for a further 10 minutes before adding the parsley and mint. Spoon into bowls and serve with fresh lemons if you prefer.
Adapted from Chrissy
Adapted from Chrissy
The Hungary Buddha Eats the World

To accompany dinner, I did a really simple carrot salad.  No muss, no fuss.  But really, this is a salad, in soup form.

Simple Carrot Salad
Serves 4
Shredded carrots quick cooked and lightly seasoned
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  1. ½ pound carrots, shredded
  2. Pinch salt
  3. Pinch sugar
  4. 2 tsp cumin
  5. Juice of about 2 lemons
  6. 2 TB red wine vinegar
  7. Handful parley, chopped
  8. 1 cup feta, crumbled
  1. Bring a pot of water to a boil. Drop the shredded carrots in and cook for about 5 minutes. Take them out and quickly blanch in some ice cold water.
  2. Mix in everything else. Chill until ready to serve.
The Hungary Buddha Eats the World

Full of veggies, it stands on its own.


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