Moroccan Chicken Soup

Moroccan Chicken Soup


1 person made this

Tomatoes give this chicken soup a bright colour and taste. It's a great soup for when you are feeling under the weather because of all the spices.

Serves: 4 

  • 2 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon turmeric
  • 4 cups chicken stock
  • 1 (420g) tin diced tomatoes
  • 500g skinless, boneless chicken breasts, thinly sliced
  • 1 (420g) tin chickpeas
  • salt and pepper, to taste
  • coriander leaves, to garnish, chopped

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat oil in a saucepan. Add onions and saute a few minutes. Add garlic and cook a couple of minutes more, until onions are soft.
  2. Reduce heat and stir in all the spices. Toast them a little but don't let them burn. Stir in stock and tomatoes. Bring to a simmer.
  3. Add chicken and chickpeas and simmer 10 minutes, until chicken is cooked through. Add salt and pepper to taste and serve garnished with coriander.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate