North African Chicken Noodle Soup
Transport your taste buds to the vibrant streets of North Africa with this soul-warming North African Chicken Noodle Soup. Featuring tender, shredded chicken thighs, aromatic spices like cumin, coriander, turmeric, and a hint of cinnamon, this recipe is a symphony of bold, earthy flavors. A touch of harissa paste adds a gentle kick, while chickpeas and vermicelli noodles provide hearty textures that make every spoonful irresistible. Finished with a splash of fresh lemon juice and a sprinkling of cilantro and parsley, this nutrient-packed soup is the perfect combination of zest and comfort. Ready in just about an hour, it’s an ideal meal for chilly evenings or when you crave something exotic yet soothing. Keywords: North African recipe, chicken noodle soup, healthy comfort food, harissa chicken soup, flavorful soup recipe.
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Recipe Information
Ingredients
- 500 grams chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 cinnamon stick
- 1 tablespoon harissa paste
- 1.2 liters chicken stock
- 400 grams canned chickpeas, drained and rinsed
- 100 grams dried vermicelli noodles, broken into pieces
- 1 lemon, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons fresh cilantro, chopped
- 3 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then add them to the pot. Sear for 4-5 minutes on each side or until golden brown. Remove from the pot and set aside.
In the same pot, add the chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, ground cumin, ground coriander, ground turmeric, and cinnamon stick. Cook for 1 minute until fragrant.
Add the harissa paste and stir well to coat the vegetables.
Pour in the chicken stock and return the seared chicken thighs to the pot. Bring to a gentle boil, then reduce the heat to a simmer. Cover and cook for 25 minutes.
Remove the cooked chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the soup.
Add the chickpeas and dried vermicelli noodles to the soup. Simmer for another 5-7 minutes until the noodles are fully cooked.
Stir in the lemon juice, chopped cilantro, and parsley. Taste and adjust seasoning with salt and black pepper as desired.
Serve hot in bowls, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
2580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 4757 mg | 207% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 26.2 g | ||
| Protein | 210.5 g | 421% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2929 mg | 62% | |
*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.
