Moroccan Vegetable Soup with Chicken and Rice
Warm, aromatic, and packed with vibrant flavors, Moroccan Vegetable Soup with Chicken and Rice is the perfect one-pot meal for comfort and nourishment. Infused with a tantalizing blend of spices like cumin, cinnamon, and turmeric, this hearty soup combines tender chicken, nutrient-rich vegetables, and fluffy rice for a satisfying dish that's both wholesome and flavorful. The addition of fresh cilantro and a splash of lemon juice brightens every bite, while chickpeas add a protein boost. Whether served as a hearty dinner or a comforting lunch, this soup is ideal for those craving a taste of Moroccan-inspired cuisine. Ready in under an hour, it’s a delicious way to warm up any day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric powder
- 2 medium carrots, peeled and sliced
- 1 medium zucchini, diced
- 1 large red bell pepper, diced
- 2 tablespoons tomato paste
- 15 ounces canned chickpeas, drained and rinsed
- 6 cups chicken broth or stock
- 2 cups cooked white or brown rice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh lemon juice
- 0.25 teaspoons optional red pepper flakes (for heat)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breast with a pinch of salt and pepper, then add it to the pot. Sear for 3-4 minutes on each side until browned but not fully cooked. Remove and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Add the garlic, ground cumin, cinnamon, coriander, smoked paprika, and turmeric. Cook for 1-2 minutes, stirring, until fragrant.
Stir in the carrots, zucchini, and red bell pepper. Sauté for 5 minutes until the vegetables begin to soften.
Add the tomato paste and stir well, cooking for 1 minute to deepen the flavor.
Pour in the chicken broth, add the chickpeas, and return the seared chicken to the pot.
Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes, or until the chicken is completely cooked and the vegetables are tender.
Remove the chicken from the soup, shred it using two forks, and return it to the pot.
Stir in the cooked rice, chopped cilantro, salt, and black pepper. Cook for an additional 5 minutes until well combined and heated through.
Add the lemon juice and optional red pepper flakes (if using) for a boost of flavor.
Taste and adjust seasoning as needed.
Serve hot, garnished with additional cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 10419 mg | 453% | |
| Total Carbohydrate | 267.5 g | 97% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 46.1 g | ||
| Protein | 185.4 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4849 mg | 103% | |
*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.
