Inspired by Joey’s restaurant and the spices of Morocco, this Moroccan chicken soup uses a combination of chickpeas, chicken and carrots for a healthy and deeply flavourful soup.



In our house, especially during the winter, there is always homemade soup in the fridge and my newest creation; Moroccan chicken soup got rave reviews from my soup-loving family. There is just something about soup, don’t you think? It’s so comforting and is the perfect recipe to make on the weekend and grab for lunches or quick-dinners throughout the week.

When I was a kid, chicken noodle soup was a staple weeknight dinner and my Mom makes the absolute best chicken noodle soup on the planet, I’ll have to share her recipe one day. But you see, having a soup almost weekly means that it can get boring pretty quickly. I’ve found that it’s pretty impossible to mess up a soup so experimenting with different flavour combinations and techniques can be a lot of fun. You can roast all your vegetables first to create a sweeter and more robust flavour like in my roasted sweet potato soup, or you can create a lighter Asian-inspired soup using ginger, rice noodles and mushrooms.

This Moroccan chicken soup was inspired by a soup I had at a restaurant back in December. I was doing some Christmas shopping with my mom and we stopped for a quick bite, I ordered the Moroccan soup and fell in love with the depth of flavours. The broth was delicately spiced and the chickpeas were a nice textural component.

After enjoying the warm, aromatic soup, I knew right away that I had to recreate it for all of you. For this version, I leaned on the classic combination of carrots, celery and onion for the vegetables. The flavours come from a combination of spices; cumin, coriander, cinnamon and turmeric are spices often used in Moroccan cuisine that create a lightly spiced broth with a beautiful colour. I also use a touch of cayenne in this recipe for a bit of heat, but you can always leave this out or add more.

A little process photo that I Instagrammed while making the soup!

I’ve started using Instagram more often for the site, so be sure to follow me on there for lots of behind-the-scenes shots, a little taste of the recipes I’m working on, and just general fun things I’m up to around Toronto. I’m LivingLou over there, let’s follow each other? The above photo is a process shot of the spice combination from when I was finessing this chicken soup recipe.

This recipe is also more on the budget-friendly side of things because it a combination of boneless, skinless chicken breasts (which can be quite pricey) and chickpeas. I also don’t use any store-bought broths in this soup because you will be poaching the chicken in the water, which creates a flavourful broth while it cooks.

Yields 4-6

Moroccan Chicken Soup

A hearty soup packed with Moroccan flavours it will definitely be a staple this winter.

10 minPrep Time

55 minCook Time

1 hr, 5 Total Time

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Recipe Image


  • 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


  1. In a large soup pot, heat olive oil over medium-high heat.
  2. Season chicken breasts with salt and pepper. Cook for 3-4 minutes per side, remove from pot and set aside.
  3. Add the onion to the pot, stirring occasionally until soft and lightly browned, about 5 minutes.
  4. Add garlic and spices, stirring until fragrant, about 1-2 minutes.
  5. Stir in carrots and celery, return chicken to pot. Add water and crushed tomatoes.
  6. Bring to a boil. Add chicken, reduce heat and simmer, partially covered for 35-40 minutes or until chicken is fully cooked.
  7. Remove chicken from soup and shred with two forks.
  8. Return chicken to pot. Add chickpeas and lemon juice. Season with salt and pepper.
  9. Serve with chopped cilantro.

We loved this Moroccan Chicken Soup and I hope you love it too, let me know if you try it in the comments.

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