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.
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 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.
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.
Remove the chicken thighs, shred the meat off the bone, and return the meat to the pot. Season with salt and pepper to taste.
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.
Pair with warm injera or crusty bread. This soup also makes a beautiful starter for an Ethiopian-inspired dinner.
4 servings