Moroccan chicken soup

A yellow pot of soup with chicken, chickpeas, croutons and greens.
This tasty soup is filled with veggies, legumes and spices, making it a filling supper option for those cooler evenings.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Soup
Servings 4

Ingredients
 
 

To Serve

  • cup yoghurt
  • green chilli chopped
  • croutons

Instructions
 

  • Heat a large pot to a medium/high heat. Drizzle oil into the pot. Add onion, celery and carrots into the pot. Cook for 5 minutes, tossing often. Add in the garlic, ginger, turmeric, cinnamon, sweet paprika and chili flakes. Continue to cook for 1 minute until fragrant.
  • Add the soup mix, chicken stock and chopped tomatoes into the pot. Bring to the boil, then reduce heat to a simmer for 15 minutes.
  • Add the shredded chicken, chickpeas, spinach, parsley and lemon juice to the pot and continue to simmer for 5 minutes.
  • Serve with yogurt, croutons and green chili.

Notes

Tip You can adjust the recipe to be vegan by removing the chicken and replacing the chicken stock with vegetable stock. Serve with coconut yoghurt.
Keyword weekly menu
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1 Comment

  1. Moroccan chicken soup | EpersianFood on 22/10/2022 at 6:28 am

    […] legumes and spices, making it a filling supper option for those cooler evenings. Full recipe : https://fresh.co.nz/moroccan-chicken-soup/ […]

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