Doro Shorba is a comforting and aromatic Ethiopian soup made with tender chicken, simmered in a fragrant broth seasoned with berbere spice, garlic, and ginger. It’s hearty, gently spicy, and often garnished with a touch of yogurt and fresh herbs for a burst of creaminess and freshness.
Yields4 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
For the Soup
2tbspvegetable oil or niter kibbeh (Ethiopian spiced clarified butter)
1medium onion, finely chopped
3clovesgarlic, minced
1tbspfresh ginger, grated
1tbspberbere spice mix
2medium tomatoes, peeled and chopped
6cupschicken broth (low-sodium preferred)
2bone-in chicken thighs, skin removed
1medium carrot, diced
1medium potato, diced
Salt and pepper to taste
Plain yogurt (for garnish)
Fresh cilantro or parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Sauté the Aromatics
1
Heat the oil or niter kibbeh in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5–6 minutes. Stir in the garlic and ginger and cook for another minute.
Add Spices & Tomatoes
2
Add the berbere spice and stir for 30 seconds until fragrant. Stir in the tomatoes and cook until they break down and create a thick base, about 5 minutes.
Simmer the Soup
3
Pour in the chicken broth. Add the chicken thighs, diced carrots, and potatoes. Bring to a boil, then reduce to a simmer. Cover and cook for 30–35 minutes until the chicken is cooked through and vegetables are tender.
Shred the Chicken
4
Remove the chicken thighs, shred the meat off the bone, and return the meat to the pot. Season with salt and pepper to taste.
Serve
5
Ladle the soup into bowls. Top with a swirl of yogurt and a sprinkle of chopped cilantro or parsley. Serve hot with lemon wedges on the side, if desired.
Serving Suggestions
6
Pair with warm injera or crusty bread. This soup also makes a beautiful starter for an Ethiopian-inspired dinner.
Ingredients
For the Soup
2tbspvegetable oil or niter kibbeh (Ethiopian spiced clarified butter)
1medium onion, finely chopped
3clovesgarlic, minced
1tbspfresh ginger, grated
1tbspberbere spice mix
2medium tomatoes, peeled and chopped
6cupschicken broth (low-sodium preferred)
2bone-in chicken thighs, skin removed
1medium carrot, diced
1medium potato, diced
Salt and pepper to taste
Plain yogurt (for garnish)
Fresh cilantro or parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Directions
Sauté the Aromatics
1
Heat the oil or niter kibbeh in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5–6 minutes. Stir in the garlic and ginger and cook for another minute.
Add Spices & Tomatoes
2
Add the berbere spice and stir for 30 seconds until fragrant. Stir in the tomatoes and cook until they break down and create a thick base, about 5 minutes.
Simmer the Soup
3
Pour in the chicken broth. Add the chicken thighs, diced carrots, and potatoes. Bring to a boil, then reduce to a simmer. Cover and cook for 30–35 minutes until the chicken is cooked through and vegetables are tender.
Shred the Chicken
4
Remove the chicken thighs, shred the meat off the bone, and return the meat to the pot. Season with salt and pepper to taste.
Serve
5
Ladle the soup into bowls. Top with a swirl of yogurt and a sprinkle of chopped cilantro or parsley. Serve hot with lemon wedges on the side, if desired.
Serving Suggestions
6
Pair with warm injera or crusty bread. This soup also makes a beautiful starter for an Ethiopian-inspired dinner.
