Tunisian Chicken Pasta Soup (Makrouna Jerya)

Name: Tunisian Chicken Pasta Soup (Makrouna Jerya)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, quartered; 4 garlic cloves; 30 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); ½ tsp salt, or to taste; ¼ tsp black pepper, or to taste; 2 tbsp tomato paste; 1100 g water (plus more if needed); 3 medium carrots, peeled and diced (approx. 150g); 50 g canned chickpeas, rinsed and drained; 300 g thin soup pasta (e.g., vermicelli, fideo, or 'pâtes fell')

Thermomix recipe: Tunisian Chicken Pasta Soup (Makrouna Jerya). Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

1 large onion, quartered
4 garlic cloves
30 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)
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
2 tbsp tomato paste
1100 g water (plus more if needed)
3 medium carrots, peeled and diced (approx. 150g)
50 g canned chickpeas, rinsed and drained
300 g thin soup pasta (e.g., vermicelli, fideo, or 'pâtes fell')

Instructions

Place onion and garlic into the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the mixing bowl with the spatula.
Add olive oil to the mixing bowl. Sauté 5 min / 120°C / Speed 1.
Add chicken pieces to the mixing bowl. Sauté 5 min / 120°C / Reverse / Speed 1.
Add ground caraway, ground coriander, ground turmeric, red chili powder, salt, pepper, and tomato paste to the mixing bowl. Cook 2 min / 100°C / Reverse / Speed 1.
Add 1100 g water. Place the simmering basket on the mixing bowl lid instead of the measuring cup to allow for evaporation. Simmer 15 min / 100°C / Reverse / Speed 1.
Pause the machine. Scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency and add a splash of hot water if the mixture seems too thick.
Add diced carrots, rinsed chickpeas, and thin soup pasta to the mixing bowl. Cook 8-10 min / 95°C / Reverse / Speed 2, or until pasta is al dente. Check pasta doneness and liquid level during cooking, adding a little more hot water if the soup becomes too thick.
To ensure even distribution and prevent sticking, cook for a final 1 min / 90°C / Reverse / Speed 1.
Serve hot, adjusting seasoning to taste. Enjoy your Makrouna Jerya.

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