Tunisian Chicken Pasta Soup (Makrouna Jerya)

Name: Tunisian Chicken Pasta Soup (Makrouna Jerya)
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Yield: 4 servings
Ingredients: 1 medium onion (approx. 100 g), peeled and quartered; 4 garlic cloves (approx. 20 g), peeled; 20 g olive oil; 500 g boneless, skinless chicken thighs or breast, cut into 2-3 cm pieces; ½ tsp ground caraway; ½ tsp ground coriander; ½ tsp ground turmeric; 1 tsp red chili powder (adjust to taste); 1 tsp salt (or to taste); ½ tsp black pepper (or to taste); 40 g tomato paste (approx. 2 tbsp); 1000 g water; 3 medium carrots (approx. 200 g), peeled and diced (1-2 cm pieces); 100 g cooked chickpeas, drained (canned or pre-cooked); 200 g thin soup pasta (such as vermicelli, fideo, or 'pâtes fell')

Thermomix recipe: Tunisian Chicken Pasta Soup (Makrouna Jerya). Ready in 47 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

1 medium onion (approx. 100 g), peeled and quartered
4 garlic cloves (approx. 20 g), peeled
20 g olive oil
500 g boneless, skinless chicken thighs or breast, cut into 2-3 cm pieces
½ tsp ground caraway
½ tsp ground coriander
½ tsp ground turmeric
1 tsp red chili powder (adjust to taste)
1 tsp salt (or to taste)
½ tsp black pepper (or to taste)
40 g tomato paste (approx. 2 tbsp)
1000 g water
3 medium carrots (approx. 200 g), peeled and diced (1-2 cm pieces)
100 g cooked chickpeas, drained (canned or pre-cooked)
200 g thin soup pasta (such as vermicelli, fideo, or 'pâtes fell')

Instructions

Place onion and garlic cloves into the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 20 g olive oil and 500 g chicken pieces to the mixing bowl. Sauté 8 min / 120°C / Speed 1 Reverse. The chicken should be lightly browned.
Add ½ tsp ground caraway, ½ tsp ground coriander, ½ tsp ground turmeric, 1 tsp red chili powder, 1 tsp salt, ½ tsp black pepper, and 40 g tomato paste to the mixing bowl. Cook 3 min / 120°C / Speed 1 Reverse to cook out the raw tomato paste flavour and toast the spices.
Add 1000 g water, 200 g diced carrots, and 100 g cooked chickpeas to the mixing bowl. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation. Cook 12 min / 100°C / Speed 1 Reverse. This will bring the soup to a boil and start to soften the carrots.
Add 200 g thin soup pasta to the mixing bowl. Continue to cook 10 min / 100°C / Speed 2 Reverse, with the simmering basket on the lid. Pause after 5 minutes to scrape down the sides and bottom of the bowl with the spatula, ensuring the pasta does not stick and is evenly distributed. Check the pasta for doneness; if needed, cook for an additional 1-2 minutes.
To settle the soup and prevent sticking, cook for a final 1 min / 90°C / Speed 1 Reverse.
Serve hot in bowls, garnished as desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.