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 Chicken Soup (aka Shorba) though, it truly something extraordinary.
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 celtnet.org.uk
Full of veggies, it stands on its own.
Algerian Chicken Soup
This Shorba is an Algerian Chicken Soup with a very Middle Eastern twist, full of veggies and beans and spices for the most flavorful soup.
Ingredients
- 1 ½ lbs chicken meat, cubed
- 1 onion, grated
- 1/2 zucchini, grated
- 1/2 small potato, grated
- 1/2 celery rib, halved
- 1 carrot, grated
- 1 can chick-peas
- 2 tsp salt
- 1/2 tsp freshly-ground black pepper
- 1/2 tsp cinnamon
- 1 TB smoked paprika
- 2 TB tomato paste
- 1/2 cup orzo, dry
- 2 TB parsley, chopped
- 2 TB mint leaves, chopped
- Lemon juice, if you like (about 1/4 c)
Directions
- Step 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.
- Step 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.
- Step 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.
