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
An aromatic, spiced soup featuring chickpeas, lentils, and warming North African spices. Inspired by traditional Moroccan Harira.
Nutrition per serving
305 Calories
30g Protein
28g Carbs
9g Fat
8g Fiber
Ingredients
Instructions
- . Sauté onion and garlic with spices.
- . Add broth, tomatoes, and chicken. Simmer 25 minutes.
- . Add lentils and chickpeas. Cook until lentils tender.
- . Shred chicken. Serve with herbs and lemon.
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.