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Moroccan chicken soup in a colourful bowl.

Moroccan Chicken Soup

Author: Louisa Clements
3.86 from 35 votes
Moroccan chicken soup uses a combination of chickpeas, chicken and carrots for a simple and deeply flavourful soup.
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Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
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Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 1 ½ tsp salt, divided
  • ¼ tsp pepper
  • 2 boneless, skinless chicken breasts
  • 2 medium carrots, peeled and diced
  • 2 ribs celery, diced
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp minced ginger
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp cinnamon
  • ¼ tsp cayenne pepper
  • 1 tbsp tomato paste
  • 7-8 cups water
  • 1 19oz can of chickpeas, drained and rinsed
  • 2 ½ tbsp lemon juice
  • 1 tbsp chopped cilantro, for serving

Instructions

  • In a large soup pot, heat olive oil over medium-high heat.
  • Season chicken breasts with ½ tsp salt and ¼ tsp pepper. Add to pan and cook for 3-4 minutes per side, remove from pot and set aside.
  • Add the onion, carrots and celery to the pot, stirring occasionally until soft and lightly browned, about 5 minutes.
  • Add garlic, ginger, spices and ½ tsp salt, stirring until fragrant, about 1 minute. Add tomato paste, cook until lightly caramelized, about one minute. Add water, turn up heat and bring to a boil, season with remaining salt. Carefully return chicken to pot, reduce heat and simmer, partially covered for 35-40 minutes or until chicken is fully cooked.
  • Remove chicken from soup and shred with two forks. Return chicken to pot, add chickpeas and lemon juice. Serve with chopped cilantro.
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