Dalia Levy's Iraqi Shorba soup.
Dalia Levy's Iraqi Shorba soup.

Shorba soup – chicken soup with rice

My parents called this soup "antibiotic soup". In the winter, when mom heard that one of the children had a cold, she made this nutritious soup

Ingredients for Shorba chicken Soup

  • 2 tablespoons oil
  • 1 onion medium, chopped
  • 1 tomato large, grated
  • 4-5 chicken legs or any part you have: wings, throats - they all add flavor to the soup)
  • 1/2 cup Basmati rice or Persian, rinsed and drained
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon turmeric
  • 1 pinch ground black pepper
  • 1 teaspoon Salt or according to taste
  • 4½ cups water hot


  • 1. Fry the onion on high heat until translucent. Add the grated tomato, the spices and the chicken parts. Mix everything together and cook for a minute or two on high heat. Lower the flame and continue cooking for 5-10 minutes, until the color of the chicken becomes opaque. Add the water and bring to a boil.

  • 2. Add the rice and bring to a boil again. Lower the heat and cook for about 20 minutes, until the rice is very soft. Stir occasionally. Taste and adjust seasoning. The texture of the soup should be thick (because of the rice), but if it is too thick, add a little boiling water.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.