Shorabet Djaj Ma’ Bandora – Chicken Soup With Tomato Recipe

RatingDifficultyBeginner

Shredded chicken, potatoes, vegetables, and other ingredients abound in this hearty tomato-based soup. A quick and wholesome dinner option!

Yields1 Serving
Prep Time10 minsCook Time2 hrs 10 minsTotal Time2 hrs 20 mins
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  Chicken (whole)
 67 g Chopped tomatoes (canned)
 33 g Strained tomatoes
  Onions
  Onions (small)
  tsp Tomato paste
 ¼ tbsp Sunflower oil
  cup Vermicelli ('Shi'riyyeh' in Arabic)
 ½ Bay leaves (dried)
 ¼ tsp Salt
  tsp Black pepper
 5 ½ cup Water
FOR GARNISH
 Parsley (chopped)


1

Place the chicken in a pot and add the water. Put the heat on high and bring to a boil. You will notice white foam forms on top of the water. Using a net ladle, remove the foam by skimming the water.

2

Add salt, black pepper, the onion halves and the bay leaves. Cover and boil on medium heat until cooked (about one and a half hours). Note: If you are using a pressure cooker, it takes 25 minutes to boil the chicken.

3

Remove the chicken from the pot and discard the onion and bay leaves, leaving the broth to simmer on low heat. Once the chicken has cooled, remove the skin and shred the meat, discarding the bone.

4

In a pot lightly fry the chopped onion in the sunflower oil on high heat until translucent.

5

Add the chicken broth, chopped and strained tomato, tomato paste and salt. Cover and bring to a boil on high heat.

6

Add the shredded chicken and vermicelli, then let simmer on medium heat until cooked (about 20 minutes). If you feel the soup is too thick, just add water and let simmer for a while.

Ingredients

  Chicken (whole)
 67 g Chopped tomatoes (canned)
 33 g Strained tomatoes
  Onions
  Onions (small)
  tsp Tomato paste
 ¼ tbsp Sunflower oil
  cup Vermicelli ('Shi'riyyeh' in Arabic)
 ½ Bay leaves (dried)
 ¼ tsp Salt
  tsp Black pepper
 5 ½ cup Water
FOR GARNISH
 Parsley (chopped)

Directions

1

Place the chicken in a pot and add the water. Put the heat on high and bring to a boil. You will notice white foam forms on top of the water. Using a net ladle, remove the foam by skimming the water.

2

Add salt, black pepper, the onion halves and the bay leaves. Cover and boil on medium heat until cooked (about one and a half hours). Note: If you are using a pressure cooker, it takes 25 minutes to boil the chicken.

3

Remove the chicken from the pot and discard the onion and bay leaves, leaving the broth to simmer on low heat. Once the chicken has cooled, remove the skin and shred the meat, discarding the bone.

4

In a pot lightly fry the chopped onion in the sunflower oil on high heat until translucent.

5

Add the chicken broth, chopped and strained tomato, tomato paste and salt. Cover and bring to a boil on high heat.

6

Add the shredded chicken and vermicelli, then let simmer on medium heat until cooked (about 20 minutes). If you feel the soup is too thick, just add water and let simmer for a while.

Shorabet Djaj Ma’ Bandora – Chicken Soup With Tomato Recipe

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