This Moroccan-inspired chicken soup draws from the flavors of traditional Harira - the beloved soup served to break the fast during Ramadan. Warming spices like cumin, turmeric, and cinnamon combine with protein-rich lentils and chickpeas for a soup that's both exotic and deeply satisfying.
The spice blend is what makes this soup special. Cumin provides earthiness, turmeric adds golden color and anti-inflammatory benefits, while a touch of cinnamon brings unexpected warmth. The combination is distinctly North African and absolutely addictive.
Moroccan Spice Profile
- Cumin: Earthy, warm foundation
- Turmeric: Golden color, health benefits
- Cinnamon: Sweet warmth (use sparingly)
- Ginger: Fresh, slightly spicy
Traditional Elements
- Red lentils (cook quickly, thicken soup)
- Chickpeas (protein and texture)
- Tomatoes (acidity and color)
- Fresh herbs (cilantro and parsley)
Serving Suggestions
- Fresh lemon wedges (essential)
- Warm pita or crusty bread
- Dates on the side (traditional)
- Perfect for cold evenings
Moroccan Chicken Soup
Warmly spiced soup with chickpeas and lentils.
Nutrition per serving
305Calories
30gProtein
28gCarbs
9gFat
8gFiber
5gSugar
Ingredients
Instructions
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Toast spices. Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic, cumin, turmeric, cinnamon, and ginger. Cook 1-2 minutes until fragrant.
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Build the soup. Add broth, tomatoes, and chicken thighs. Bring to a simmer. Cook 25 minutes until chicken is cooked through. Remove chicken and shred.
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Add lentils and chickpeas. Add red lentils and chickpeas to the pot. Simmer 15 minutes until lentils are soft and breaking down, thickening the soup.
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Finish. Return shredded chicken to pot. Season with salt and pepper. Stir in half the fresh herbs. Serve topped with remaining herbs and lemon wedges on the side.
Recipe Notes
- More traditional: Add 1/2 cup broken vermicelli noodles at the end.
- Ras el hanout: Use 2 tablespoons of this spice blend instead of individual spices.
- Make it thicker: Blend 1 cup of soup and stir back in.
- Storage: Refrigerate 5 days. Freezes well for 3 months.
