Spicy Chicken and Vegetable Soup Chorba Slow Cooker

Nutriscore Rating: 78/100

Warm, hearty, and packed with bold North African-inspired flavors, this Spicy Chicken and Vegetable Soup Chorba is a slow cooker masterpiece that’s perfect for cozy dinners or meal prepping. Tender chicken thighs, vibrant vegetables like zucchini, carrots, and red bell pepper, and protein-rich chickpeas come together in a fragrant, spiced tomato broth seasoned with harissa, cumin, coriander, and cinnamon. Slow-cooked to perfection, this one-pot wonder offers layers of comforting heat and aromatic depth, with minimal prep time and a hands-off cooking method. Served with a garnish of fresh parsley and a squeeze of zesty lemon, this chorba is both satisfying and wholesome—sure to become a family favorite in any kitchen. Healthy, flavorful, and easy to make, this slow cooker soup is ideal for busy weeknights or chilly weekends.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 500 grams Chicken thighs (boneless, skinless)
• 1 large Onion (diced)
• 3 cloves Garlic cloves (minced)
• 2 medium Carrots (sliced into rounds)
• 1 medium Zucchini (diced)
• 1 large Red bell pepper (diced)
• 400 grams Tomatoes (chopped or canned, diced)
• 2 tablespoons Tomato paste
• 240 grams Chickpeas (canned, drained and rinsed)
• 1 liter Chicken stock
• 2 tablespoons Olive oil
• 1 tablespoon Harissa paste (or to taste)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped, for garnish)
• 4 pieces Lemon wedges (for serving)

📝 Instructions

9 steps

1. Prepare the ingredients: dice the onion, mince the garlic, slice the carrots, dice the zucchini and red bell pepper, and chop the tomatoes if using fresh.

2. In a large skillet, heat olive oil over medium heat. Sear the chicken thighs for 2–3 minutes per side until lightly browned. Transfer to the slow cooker.

3. In the same skillet, add the onion and garlic. Cook for 2–3 minutes until softened and fragrant. Add the tomato paste, harissa paste, cumin, coriander, cinnamon, and turmeric and cook for another minute to toast the spices.

4. Transfer the onion and spice mixture to the slow cooker. Add the carrots, zucchini, red bell pepper, tomatoes, and chickpeas.

5. Pour the chicken stock into the slow cooker. Stir to combine, then add salt and black pepper to taste.

6. Cover the slow cooker and set it to low. Cook for 6 hours, or until the vegetables are tender and the chicken can be easily shredded.

7. Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir to mix the chicken evenly throughout the soup.

8. Taste and adjust seasoning if necessary. Add a touch more harissa for extra spice if desired.

9. Serve hot, garnished with fresh parsley and a squeeze of lemon juice. Accompany with lemon wedges on the side.

Nutrition Facts

1 serving (547.9g)

Calories		333
% Daily Value*
Total Fat		12.6 g	16%
	Saturated Fat	2.2 g	11%
	Polyunsaturated Fat	0.0 g
Cholesterol		88 mg	29%
Sodium		595 mg	26%
Total Carbohydrate		28.5 g	10%
	Dietary Fiber	8.2 g	29%
	Total Sugars	12.6 g
Protein		29.6 g	59%
Vitamin D		0.2 mcg	1%
Calcium		112 mg	9%
Iron		3.3 mg	18%
Potassium		978 mg	21%

*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.

Source of Calories

Fat: 686 cal (33.0%%)

Protein: 707 cal (34.0%%)

Carbs: 686 cal (33.0%%)