Algerian Chicken and Vermicelli Soup Recipe

Cut your chicken fillets into pieces. Wash the vegetables and cut them into not-too-large cubes. Sauté the onion with the pieces of chicken in a little olive oil.

Add the zucchini, carrot, potato, and celery. Mix everything together over low heat and let it cook for a few minutes. Add salt, paprika, and spices, along with the crushed tomatoes. Finish with chopped cilantro and mint leaves. Cover with about 1.5 liters of water.

Reduce the heat once it starts boiling and cook covered for 15 minutes. Then add the drained chickpeas and noodles. Continue cooking for 10 minutes. You can add a little water if needed. Adjust the seasoning.

To finish, serve hot accompanied by chopped fresh cilantro.