Chorba Beida (Algerian White Vermicelli Soup)

French

Chorba Beida is a comforting Algerian white soup made with chicken, chickpeas and vermicelli, finished with a lemon-and-egg liaison for a silky texture.

It’s gentle, fragrant, and perfect for Ramadan or chilly evenings.

Chorba Beida with Vermicelli: A Comforting Algerian White Soup

Among the essential dishes of Ramadan, chorba beida has always been my personal favourite.

This comforting Algerian white soup is light, soothing, and full of delicate flavours that warm you from the inside out.

Easy to make, it adapts beautifully to every preference, chicken, lamb, or beef, each family has its own version.

Today, I’m sharing my chicken chorba beida with small meatballs, a gentle and fragrant alternative to the classic chorba frik.

Lighter and easier to digest, this soup owes its silky texture to a subtle liaison of egg yolk and lemon, which brings a soft creaminess balanced by a pleasant tang.

At home, opinions differ, my husband prefers tomato-based soups, yet my children love this one just as much as Vermicelli and milk soup.

For a personal twist, I sometimes add a pinch of ginger, which lifts the flavours beautifully.

In Algerian cuisine, vermicelli chorba comes in two main styles: the rich red version with tomatoes and vegetables, and the white version, delicately scented with cinnamon.

Served with soft matlouh, oven-baked khobz dar, or crispy tuna briks, chorba beida easily turns into a generous and satisfying meal, simple, quick, and always appreciated at the table.

Ingredients for a delicious chorba

• Chicken (in pieces): builds a flavourful broth; bone-in pieces give better depth.
• 1 handful chickpeas (soaked overnight): turns tender and satisfying; rinse well before cooking.
• 1 onion: the aromatic base; finely chopped so it melts into the soup.
• 1 tbsp butter or smen: adds richness; smen brings a stronger, traditional flavour.
• 2 tbsp oil: prevents the butter from browning too fast; helps gentle sautéing.
• 1/4 tsp black pepper + salt: season gradually, especially as the broth reduces.
• A pinch of cinnamon (or a small stick): the signature warm note, keep it subtle.
• 1 glass vermicelli: thickens the soup; add near the end to avoid mushiness.
• 1 egg yolk + juice of 1 lemon: creates a smooth liaison; stir in off the heat.
• 1 bunch parsley: freshness and colour; add at the last minute.
• Minced meatballs (optional): makes it more filling; simmer gently so they stay tender.

How to Make Chorba Beida with Vermicelli (Step-by-Step)

• I usually cook chorba in a tall terracotta pot for slow, gentle simmering that keeps flavours deep and clean.
• But since I only have one, I avoid making chorba beida in it so it doesn’t pick up lingering aromas from other soups. Instead, I use a regular everyday pot.
• I love sweating the onion in a little smen, that classic Ramadan aroma that perfumes the whole house. If you don’t have smen, butter + a splash of oil works perfectly.
• Warm 1 tbsp smen (or butter with a little oil).
• Add the finely grated onion and cook on low heat until softened, without browning.
• Add the cleaned chicken pieces.
• Season with black pepper, cinnamon, and salt.
• Stir and sauté for a few minutes.
• Pour in enough water (about 1.5-2 litres).
• When it reaches a boil, add the soaked chickpeas and (if using) the minced meatballs.
• Cover and simmer over medium heat until the chickpeas are tender.
• Stir in 1 glass of vermicelli.
• Cook 5-10 minutes, stirring often so it doesn’t stick.

Lemon–Egg Liaison (Thickener)

• Ladle a scoop of hot broth into a deep plate/bowl.
• Whisk in 1 egg yolk, chopped parsley, and lemon juice until smooth.
• Pour it back gradually into the pot, stirring constantly.
• Remove from the heat immediately to prevent the egg from curdling.
• Serve hot with homemade bread (matlouh or khobz el koucha) and crispy briks.

How to Make Algerian Vermicelli Chorba in the Thermomix (Chorba Beida)

• Cut the onion in half, place it in the Thermomix bowl, then chop 5 sec / speed 5.
• Scrape down the sides. Add oil, smen, the meat cut into pieces, the cinnamon stick, salt, and black pepper.
• Sauté 5 min / 100°C / spoon speed / reverse.
• Add water up to the MAX line of the bowl. Cook 45 min / 100°C / spoon speed / reverse.
• Scoop out a ladle of hot broth. Mix it with chopped parsley, 1 egg yolk, and a little lemon juice until smooth.
• Add the vermicelli (or angel hair) and cook 10 min / 100°C / spoon speed / reverse.
• After 8 minutes, pour the prepared egg–lemon mixture through the lid opening, then it’s ready to serve.
• Chickpeas tip: for Thermomix cooking, use pre-cooked chickpeas and add them near the end so they keep their shape.

Troubleshooting: quick fixes that work

• Soup too thick: add a little hot water or broth and simmer 2-3 minutes.
• Soup too thin: simmer 5 minutes longer, or add a small handful of vermicelli.
• Egg curdled/split: remove from heat, temper the yolk with 2 ladles of hot broth, then pour back slowly while whisking.
• Vermicelli sticking: sprinkle in gradually, stir immediately, and stop cooking as soon as tender.

Storage, freezing and reheating (what really works)

• Fridge: 2-3 days in an airtight container; it will thicken as it sits.
• Best texture tip: keep vermicelli separate (if you can) and add when serving.
• Freezing: freeze the soup without vermicelli and without the egg-lemon liaison (best up to 2-3 months).
• Reheating: warm gently over low heat, stirring; loosen with a splash of water if needed.
• Liaison: mix fresh egg yolk + lemon and stir in off the heat at the end.

What to serve with Chorba Beida

• Breads: matlouh, kesra, homemade khobz, or pita for dipping.
• Briks/bourek: cheese bourek, bourek annabi, or tuna–potato briks.
• Salads: mechouia, chermoula carrots, cucumber-yogurt salad, or a simple lemony green salad.