Moroccan Chicken Soup
Warm your soul with the vibrant flavors of Moroccan Chicken Soup—a hearty, one-pot meal that’s as comforting as it is nutritious. Packed with tender chicken, protein-rich chickpeas and lentils, sweet pops of dried apricots, and a medley of warm spices like cumin, cinnamon, and turmeric, this soup is a symphony of aromas and textures. Simmered in a savory blend of chicken broth and crushed tomatoes, it’s finished with a bright citrusy twist of fresh lemon juice and cilantro for a burst of freshness. Ready in under an hour, this gluten-free, Moroccan-inspired dish is perfect for cozy dinners or meal prepping. Serve it with crusty bread or over fluffy couscous for a complete, flavor-packed meal that will transport your taste buds to the bustling markets of Marrakech!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrot, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 pound chicken breasts, cubed
- 6 cups chicken broth
- 1 14-ounce can crushed tomatoes
- 1 15-ounce can chickpeas, drained and rinsed
- 0.5 cup lentils, rinsed
- 0.5 cup dried apricots, chopped
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until the vegetables are soft.
Stir in the minced garlic, cumin, coriander, cinnamon, turmeric, and paprika. Cook for 1 minute to release the aroma of the spices.
Add the cubed chicken breasts to the pot and cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.
Pour in the chicken broth and crushed tomatoes, and stir to combine.
Add the chickpeas, lentils, and dried apricots to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender and the flavors are well combined.
Season the soup with salt and black pepper to taste.
Stir in the chopped cilantro and lemon juice just before serving.
Serve warm with crusty bread or over steamed couscous if desired.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 8186 mg | 356% | |
| Total Carbohydrate | 261.5 g | 95% | |
| Dietary Fiber | 66.3 g | 237% | |
| Total Sugars | 99.6 g | ||
| Protein | 220.3 g | 441% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 774 mg | 60% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 7111 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
