Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, easy & tasty algerian white chicken soup (chorba bayda / baidha). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Перевод слова easy, американское и британское произношение, транскрипция easy task — лёгкое задание easy path — удобная тропа easy country — воен. легкопроходимая местность. Easy (TV series), an American comedy-drama anthology series. From Middle English eesy, esy, partly from Middle English ese ("ease") + -y, equivalent to ease +‎ -y, and partly from Old French aisié ("eased, at ease, at leisure"), past participle of aisier ("to put at ease"), from aise ("empty space, elbow room, opportunity". With Michael Chernus, Jane Adams, Elizabeth Reaser, Jacqueline Toboni.

To get started with this particular recipe, we have to prepare a few components. You can cook easy & tasty algerian white chicken soup (chorba bayda / baidha) using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Easy & Tasty Algerian White Chicken Soup (Chorba Bayda / Baidha):

1. Take Soup Base:
2. Take 4 chicken drumsticks or thighs (c. 500g), bones included (skin is optional)
3. Prepare 1 large onion, finely chopped
4. Take 2-3 garlic cloves, minced
5. Prepare 1 stick fresh celery, finely chopped
6. Take 2 carrots, roughly chopped
7. Get 1 can cooked chickpeas, drained and rinsed (c. 120 g if you are using dry chickpeas)
8. Make ready 1/2 cinnamon stick (can us whole stick as well)
9. Take 1 tsp fine salt
10. Make ready 1/2 tsp black pepper
11. Prepare 2 tbs olive oil
12. Make ready 1 tbs butter (I used ghee instead of olive oil and butter)
13. Make ready 1/2 tsp ground cinnamon (cassia)
14. Make ready 1 litre water (can go up to 1.5 L)
15. Prepare For The Finish:
16. Prepare 1 lemon, juice only
17. Make ready 1 large egg yolk
18. Take 1 bunch fresh coriander or parsley, roughly chopped

Instructions to make Easy & Tasty Algerian White Chicken Soup (Chorba Bayda / Baidha):

1. In a large cooking pot fitted with a lid, warm ghee (or oil and butter) over medium heat. Add chicken pieces and brown on all sides for about 5-10'.
2. Remove the browned chicken from the pot and set aside. In the same pot add onion, garlic, carrot and celery, cook over a low-medium heat while stirring it so it doesn't burn. Scrape the bottom of the pot to remove any browned chicken bits, which will form part of the soup base. Cook until the onion has softened and is translucent.
3. Add spices and seasoning and return the chicken to the pot, sauté for a minute or so more all together. Add water, bring the soup up to a boil, cover and reduce heat to a steady simmer. Cook simmering for 45 minutes.
4. Add the chickpeas, cover and let it to cook for 15 minutes more.
5. In the last 5 minutes of cooking, in a small bowl mix together egg yolk, lemon juice with a fork. Add a few table spoons of soup broth into th mix and stir until fully mixed. Make sure you do this only when you are ready to put it in the pot as the lemon will 'cook' the yolk if left together and it will congeal.
6. Steadily stir in this mixture into the soup in a thin stream, while mixing the soup while doing it. Add chopped parsley / coriander.
7. Remove the chicken from the pot and flake the meat, removing bones and skin. Return chicken pieces to the pot. This is optional but i prefer just having chicken meat when eating for a less messy experience! :)
8. Switch off the heat and leave the soup covered for 5 minutes before serving warm.
9. NOTE: I found that chikpeas are enough of a carb for me. But if you'd like, you can add a handful of broken up vermicelli noodles or washed rice 10 -15 minutes before the end of cooking time and before you add the egg mixture.
10. Ready to serve and ENJOY!

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