In our house, there is always a homemade soup in the fridge. When I was a kid, chicken noodle soup was a staple (I would pick out all the carrots and celery!). But you see, having a soup almost weekly means that it can get boring pretty quickly. Experimenting with different soups can be a lot of fun. Some of our favourites are Borscht, Roasted Sweet Potato Soup and Broccoli Soup.
This Moroccan Chicken Soup was inspired by a soup I had at a restaurant back in December. I loved the depth of flavours in the broth and the chickpeas were a nice textural component, I knew right away that I had to recreate this soup for all of you. One of the great things about this soup is that it’s packed with veggies.
A little process photo that I Instagrammed while making the soup!
Plus it’s a great way to use those skinless boneless chicken breasts that I know you have in your fridge right now. Also, it doesn’t even require chicken stock or broth because the soup makes one itself while it’s cooking which means that you get to control the amount of salt in the soup. Hello! Could it get any better?
A hearty soup packed with Moroccan flavours it will definitely be a staple this winter. Ingredients Instructions
A hearty soup packed with Moroccan flavours it will definitely be a staple this winter.
We loved this soup. And I mean love as in, we-ate-it-for-breakfast kind of love. I hope you love it too!