Moroccan · Soups
Chicken Noodle Shorba
A light, everyday soup built on shredded chicken, vermicelli noodles and a well-spiced tomato broth, shorba is a common starter across Morocco, especially popular during Ramadan for its gentle warmth after a day of fasting.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 chicken thighs, bone-in
- 80 g fine vermicelli, broken up
- 1 onion, chopped
- 2 tomatoes, grated
- 1 tsp ginger, 1/2 tsp turmeric
- 1.2 litres water or stock
- 2 tbsp olive oil
- Handful coriander, chopped
Method
- 1
Cook the chicken
Simmer the chicken with onion, ginger, turmeric, olive oil and water for 25 minutes until tender. Remove and shred the meat, reserving the broth.
- 2
Add tomatoes
Stir the grated tomatoes into the broth and simmer 10 minutes.
- 3
Add noodles
Add the broken vermicelli and cook 6–8 minutes until tender.
- 4
Return chicken
Stir the shredded chicken back into the soup and season to taste.
- 5
Serve
Ladle into bowls and finish with chopped coriander.
Chef's tips
- Shred the chicken finely so it distributes evenly through each bowl of soup.
Frequently asked questions
Can I make this soup ahead?
It's best made fresh since the noodles continue to absorb liquid and can turn soft if left to sit too long; if making ahead, add the noodles just before serving.