Chorba Beida (White Soup)

About This Dish

An elegant white chicken soup thickened with egg and lemon, served during celebrations and Ramadan. The silky broth is delicately spiced with cinnamon and pepper.

Ingredients

• 500 g, bone-in Chicken thighs
• 1 large, quartered Onion
• 2, chopped Celery stalks
• 100 g Vermicelli or orzo
• 2 Eggs
• 3 tbsp Lemon juice
• 1/2 tsp Ground cinnamon
• 1/2 tsp White pepper
• 2 tbsp Butter
• small bunch, chopped Fresh parsley
• 1.5 tsp Salt
• 2 L Water

Instructions

1. 1

   Simmer chicken with onion, celery, cinnamon, salt, and water for 35 minutes. Skim foam.

2. 2

   Remove chicken, shred the meat, and strain the broth.

3. 3

   Return broth to pot. Add vermicelli and cook until tender, about 8 minutes.

4. 4

   Beat eggs with lemon juice. Slowly ladle hot broth into egg mixture while whisking (temper).

5. 5

   Pour tempered egg mixture back into pot, stirring constantly. Do not boil.

6. 6

   Add shredded chicken and butter. Serve garnished with parsley.

Tips & Tricks

• Tempering the eggs prevents curdling — go slowly.
• The soup should be silky, not thick.
• Add a pinch of saffron threads for a golden hue during celebrations.