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?
Moroccan Chicken Soup (serves 4-6)
Recipe by Lou
2 tbsp Olive Oil
2 boneless, skinless chicken breasts
1 small onion, chopped
3 cloves garlic, minced
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp cinnamon
3/4 tsp turmeric
1/4 tsp cayenne pepper (more to taste if you want something spicy!)
2 medium carrots, diced
2 ribs celery, diced
7 cups water
1/2 cup crushed tomatoes
1 15-19oz can of chickpeas, drained and rinsed
2 1/2 tbsp lemon juice
chopped cilantro, for serving
In a large soup pot, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper. Cook for 6 minutes, until browned. Flip chicken and cook another 6 minutes. Remove from pot and set aside.
Add the onion to the pan, stirring occasionally until soft and lightly browned, about 5 minutes. Add garlic and spices, stirring until fragrant, about 1-2 minutes. Stir in carrots and celery, return chicken to pot. Add water and crushed tomatoes.
Bring to a boil. Reduce heat and simmer, partially covered for 35-40 minutes or until chicken is fully cooked.
Next, remove chicken from soup and shred with two forks.
Return to pot. Add chickpeas and lemon juice. Season with salt and pepper.
Serve with chopped cilantro.
We loved this soup. And I mean love as in, we-ate-it-for-breakfast kind of love. I hope you love it too!