Spicy Chicken and Vegetable Soup Chorba Slow Cooker
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.
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Recipe Information
Ingredients
- 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
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.
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.
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.
Transfer the onion and spice mixture to the slow cooker. Add the carrots, zucchini, red bell pepper, tomatoes, and chickpeas.
Pour the chicken stock into the slow cooker. Stir to combine, then add salt and black pepper to taste.
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.
Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir to mix the chicken evenly throughout the soup.
Taste and adjust seasoning if necessary. Add a touch more harissa for extra spice if desired.
Serve hot, garnished with fresh parsley and a squeeze of lemon juice. Accompany with lemon wedges on the side.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 3905 mg | 170% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 56.7 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4948 mg | 105% | |
*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.
