Chorba is a traditional soup enjoyed by North Africa, Eastern Europe, the Middle East and Central Asia. Each country has their own unique variation. This easy chicken and noodle version is popular and good for you too! Make this today.
Why I Love Chorba
The bright golden broth and noodles peeking through give away this traditional Moroccan Chorba. The methods are simple; dice, fry, simmer, done. That is perhaps why this style of soup has grown in popularity all over the globe.
Anything that is ‘everyday’ cooking will stand the test of time. Anybody migrating will be sure to take this recipe with them. The ingredients change a little between countries but the soup is the same magnificent goodness that will warm up chilled bodies and nourish hungry souls.
The ingredients are clean too which will inspire this new generation of cooks who want to ‘cook from the ground’, reducing the amount of highly processed ingredients they are using.
Moroccan Chorba may have lamb or chicken, chickpeas or vermicelli, sometimes both. It is tomato and broth based and uses lighter aromatics such as a bouquet of fresh herbs such as parsley and cilantro, lemon juice and ginger. There aren’t typically any heavy spices such as that is in Moroccan Harira.
Both Harira and Chorba are popular for breaking the fast during Ramadan. Both of these healthy soups bring quick relief to hungry tummies.
Moroccan Chorba is a clear type of soup, typically with chicken and vermicelli noodles in it. It’s a different take on the chicken noodle soup model. A little more robust and more colorful. I used pre-made vegetable broth but you can make your own. Some recipes make the broth in the soup. In addition to the veggies that are already in this soup, whole veggies such as onion, celery, carrot and bouquets of herbs are added in the beginning and removed later. If you have some homemade veggie broth in your freezer, this is a great time to use it.
What to Serve With Chorba
The word Chorba comes from the Arabic and Hindi word shorba which means gravy or soup. There are similar variations of this word such as corba (Turkey), shorwa (Pashtu) and shor (Persian).
For a Norwegian favorite soup, try Farikal, Norways national dish. It is a simple lamb and cabbage soup that is simmered for a few hours and served with boiled potatoes and crusty bread, perfect for cold Winter nights.
How to Make Chorba
Besides being a delicious soup what I love most about Chorba is how easy it is to make.
- Saute the Onions and Carrots. Just cook until soft being careful not to brown the onions.
- Add the Potatoes, Broth, Spices and Herbs. Simmer for 30 minutes.
- Add the Vermicelli, Tomatoes, Saffron. Simmer for 5 minutes.
- Add the Lemon Juice. Serve hot and enjoy!
If you are making your own broth, you will need to check out this post on How to Make Broth. It also gives you clues as to when homemade broth is a must or if you can get away with store bought broth.
If you like noodles dishes, Chicken Lo Mein is an easy weeknight recipe that will also use up leftover veggies from the fridge.
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