Image from: https://easyfood.ie/recipe/moroccan-chicken-soup/
Warm, aromatic, and deeply nourishing, this Moroccan-inspired chicken soup brings together bold spices, tender chicken, and hearty vegetables in one comforting bowl. Infused with cumin, turmeric, and a hint of cinnamon, every spoonful offers layers of flavor that are both soothing and exciting. With ingredients like chickpeas, lemon, and fresh herbs, this recipe delivers a wholesome twist on traditional chicken soup—perfect for chilly nights or when you need a little extra comfort and nourishment.
Ingredients:
2 tbsps olive oil
1 cup chopped onion
2 large cloves garlic, minced
1 ½ tsps ground cumin
½ tsp ground cinnamon
¼ tsp cayenne pepper
8 cups chicken broth
1 kg bone-in chicken breasts, skin removed
3 cups diced sweet potato
2 cups diced red bell pepper
2 cups green beans, fresh or frozen (thawed)
1 (430g) can chickpeas, rinsed
1 ¼ tsps salt
½ tsp ground pepper
1 tsp harissa, or to taste
Method:
- Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes.
- Add in the cumin, cinnamon and cayenne; cook, stirring, for 1 minute.
- Add the broth and the chicken. Cover, increase the heat to high and bring to a simmer.
- Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching the bone shows 75 degrees C, about 20-22 minutes. Skim any foam from the surface as the chicken cooks.
- Meanwhile, add sweet potato, bell pepper and green beans to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes.
- Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
- Stir in the shredded chicken, chickpeas, salt and pepper to the vegetables and cook until heated through, about 3 minutes more. Remove from heat and stir in harissa.
- Enjoy!
