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Moroccan Chicken Soup

Hearty Moroccan Chicken Soup That Warms Your Soul

Enjoy this Moroccan Chicken Soup, a heartwarming dish that perfectly blends spices and tender chicken for a cozy meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Moroccan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil or vegetable oil
  • 1 teaspoon Salt sea salt or kosher salt
  • 1 teaspoon Pepper freshly ground
  • 1 pound Boneless, Skinless Chicken Breasts can substitute with thighs
  • 2 medium Carrots peeled and diced
  • 2 stalks Celery can substitute with fennel
  • 1 small Onion finely chopped
  • 3 cloves Garlic minced
  • 1 tablespoon Minced Ginger fresh
For the Spices
  • 2 teaspoons Ground Cumin can substitute with ground coriander
  • 2 teaspoons Ground Coriander
  • 1 teaspoon Turmeric or curry powder
  • 1 teaspoon Cinnamon or allspice
  • 1/4 teaspoon Cayenne Pepper adjust to taste
For Enhancing Flavor
  • 2 tablespoons Tomato Paste
  • 6 cups Water
  • 1 can Canned Chickpeas rinsed
  • 2 tablespoons Lemon Juice freshly squeezed
  • 1/4 cup Chopped Cilantro for garnish

Equipment

  • Large pot

Method
 

Basic Preparation
  1. Heat the Oil: In a large pot, warm a splash of olive oil over medium-high heat, swirling it around to coat the bottom.
  2. Cook the Chicken: Season the boneless chicken breasts with salt and pepper. Add them to the pot, cooking each side for about 3-4 minutes until golden brown. Remove the chicken temporarily.
  3. Sauté the Veggies: Toss in the diced onion, carrots, and celery. Sauté for around 5 minutes until soft and lightly browned.
  4. Add Aromatics: Stir in minced garlic, ginger, and spices. Cook for about 1 minute until fragrant.
  5. Incorporate Tomato Paste: Add tomato paste and caramelize for about 1 minute.
  6. Create the Broth: Pour in water, bring to a boil, return the chicken to the pot. Reduce heat and simmer for 35-40 minutes.
  7. Shred and Return Chicken: Remove chicken, shred it, return to the pot with chickpeas and lemon juice.
  8. Garnish and Serve: Ladle soup into bowls, sprinkle with chopped cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 12000IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

For best results, serve with crusty bread or warm flatbreads for dipping.

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