Description
A comforting and flavorful soup featuring tender chicken, warm Moroccan spices, chickpeas, and your choice of orzo pasta or red lentils.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced (optional)
- 1 lb (450 g) chicken thighs or breasts, diced or shredded
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp cayenne (optional, for heat)
- 1 can (14.5 oz / 410 g) diced tomatoes
- 6 cups (1.4 L) chicken broth
- 1 can (15 oz / 425 g) chickpeas, drained & rinsed
- ½ cup small pasta (orzo) OR ½ cup red lentils
- 2 tbsp tomato paste
- Salt & pepper to taste
- ¼ cup fresh lemon juice
- ¼ cup chopped fresh cilantro
- Optional: chopped fresh mint
- Extra lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and bell pepper (if using). Cook 5–6 minutes until vegetables soften slightly. Add garlic and cook 1 minute until fragrant.
- Add diced chicken, salt, and pepper. Cook 5 minutes, stirring occasionally, until chicken is no longer pink. Sprinkle cumin, coriander, paprika, turmeric, ginger, cinnamon, and cayenne (if using) over the chicken and vegetables. Stir well and cook 1–2 minutes to toast the spices.
- Stir in diced tomatoes and tomato paste. Mix well. Pour in the chicken broth. Bring the soup to a gentle boil. Add chickpeas and reduce heat to a steady simmer.
- Add your choice of orzo (simmer 10–12 minutes) or red lentils (simmer 15–18 minutes). Stir occasionally. Taste and adjust salt and pepper.
- Turn off heat and stir in fresh lemon juice, chopped cilantro, and optional mint.
- Ladle the soup into bowls. Garnish with extra cilantro and lemon wedges.
Notes
- Toasting the spices briefly before adding liquids deepens the Moroccan flavor profile.
- If you use red lentils, the soup will thicken more than if you use orzo.
- This soup is excellent for meal prepping and tastes great the next day.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Moroccan Chicken Soup, Winter Soup Recipes, Fall Soup Recipes, Crockpot Soup Recipes, Healthy Soup Recipes, Pasta Soup, Comfort Soup Recipes, Soup Ideas, Chicken and Chickpea Soup