Moroccan chicken soup is a delicious hearty and full bodied soup made from the popular spices of Morocco. Thick and comforting this is an easy to make all in one quick healthy meal.
Hi Folks! This easy Moroccan chicken soup recipe is my first soup recipe of this year. And what a great soup recipe to start the year off with!
I think it's particularly appropriate at this time because of all the stormy cold winter weather we are ALL experiencing at the moment.
You see for me, winter is all about hot, comforting soups.
I mean yes I know I've told you that I eat soup practically every lunchtime no matter what time of the year, but in winter it has to be a particularly sole warming soup to hit the spot.
A soup that makes you glow from head to toe when you experience the first spoon full.
One that makes you forget about the cold dark short stormy days outside and helps you to look forward to warmer days. So, this spiced Moroccan chicken soup fits that bill perfectly!
Its the unique combination of spices that really give this soup its bold flavour. The cumin, coriander and chilli powder just seem to compliment each other perfectly.
I'm confident this amazing soup is one you're not going to forget!
So now, where did the idea for this easy Moroccan chicken and chickpea soup recipe come from?
Did I have this soup in Morocco? Nope!
Was this soup served to me in a Moroccan style restaurant? No, not there either.
No, it was whilst working at another office last year, where I was unable to prepare and cook my own soup for lunch as I normally do.
I went out and purchased a ready made carton of Moroccan chicken soup from a well known local supermarket.
As I loved it I just knew I was going to have to try and recreate it at home.
I looked at the ingredients on the soup carton and decided the list was too long and complicated.
So I used what I thought were the essential ingredients (mainly the spices to give it its authentic smell and flavour) and the result was this, my easy Moroccan chicken soup.
I really couldn't taste any difference at all from the original shop bought one. In fact I think it's far more tastier!
This Moroccan chicken soup uses dried apricots and dates which are often used in Moroccan cooking as well as the flavours of North Africa by using the spices of cumin and coriander. So that's what gives it its Moroccan identity!
I have also been lucky enough to visit Morocco and sample Moroccan soups there so I can confirm it does taste like it's directly from a Moroccan kitchen!
You see I have tasted their beautifully spiced food first hand. Moroccan Tagines mainly.
They were my favourite and if you're interested in trying some more Moroccan food in your own kitchen I seriously recommend my Moroccan Beef Tagine.
Or if you'd prefer a vegetarian option then my Spicy Moroccan Chickpea Tagine is to die for!
My other half and I visited Tangier on a day trip whilst on holiday in Gibraltar a few years ago. Plus I also visited several times when I was younger and living in Gibraltar when my dad was in the Royal Navy.
I loved Morocco and it was then that I began to get the taste for travelling. I wasn't so adventurous with my eating habits then though, but having been back since I've been willing (and wanting) to try anything.
This recipe for Moroccan soup reminds me of the smells and flavours as you walk through the spice market in Tangier.
What Is Moroccan Chicken Soup?
Moroccan chicken soup uses a selection of spices from North Africa as well as chicken, tomatoes and chickpeas.
The dried fruits used, apricots and prunes give the soup a unique sweet Moroccan taste without being it being overly sweet.
It's a mildly spiced soup and made with chunky vegetables so can be eaten for lunch or dinner!
This is a hearty comforting soup. It uses the delicious and aromatic spices unique to Morocco but it isn't overpowering. It's perfect for a cold day!
- Olive Oil
- Tinned Chopped Tomatoes
- Tomato Puree
- Chicken Stock
- Dried Apricots
- Dried Pitted Dates
- Cooked Shredded Chicken Breasts
- Cumin Powder
- Coriander Powder
- Mild Chilli Powder
- Tinned Chickpeas
- Freshly Ground Salt And Black Pepper
- Freshly Chopped Coriander (optional garnish)
See recipe card for quantities.
Step By Step Instructions
Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this Moroccan chicken soup recipe:
- Sauté diced onion until soft.
- Add chopped tomatoes, tomato puree, chicken stock, apricots and dates and let the soup simmer.
- Add cooked chicken, spices and the chickpeas (with liquid) and continue to simmer until cooked through.
- Season to taste and serve with the chopped coriander sprinked over.
- Olive Oil - you can also use sunflower oil.
- Tinned Chopped Tomatoes - you can substitute with blended freshly peeled tomotoes.
- Tomato Puree - you can use tomato paste.
- Chicken Stock - you can use vegetable stock but chicken stock / broth is best.
- Cooked Shredded Chicken Breasts - you could use skinless, boneless diced chicken thighs instead.
- Tinned Chickpeas - if using dried chickpeas ensure they have been soaked overnight and cooked first.
How to store Moroccan chicken soup?
The soup can be made ahead and stored in the fridge for 3 - 4 days maximum.
Can I freeze this soup?
Yes the soup can be transferred to an airtight container or individual containers and frozen.
How to Reheat this chicken soup?
Allow soup to thaw overnight in the fridge. Reheat it on the stovetop or in the microwave.
What to serve with Moroccan chicken soup?
Although filling, I recommend serving this moroccan chicken soup with just one slice of crusty wholemeal bread (because you will not want to leave a single scrap of liquid in your soup bowl!) and then you've got the perfect all in one meal!
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Other Popular Chicken Soup Recipes For You To Try
📋 Easy Moroccan Chicken Soup Recipe
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- 1 tablespoon olive oil
- 1 large onion diced
- 1 400 g tin chopped tomatoes
- 1 tablespoon tomato puree
- 500 ml chicken stock
- 35 g dried apricots chopped
- 35 g dried pitted dates chopped
- 400 g cooked shredded chicken breasts.
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon mild chilli powder
- 1 x 400g tin chickpeas with liquid
- Salt and Freshly Ground Pepper
- 1 tablespoon fresh coriander chopped
- In a large pan gently heat the olive oil then add the diced onion and sauté until soft. Approximately 5 minutes.
- Add the chopped tomatoes, tomato puree, chicken stock, apricots and dates bring to a boil, reduce heat and let the soup simmer for 20 minutes
- Add the cooked chicken, spices and the chickpeas (with liquid) and simmer for about 8 minutes.
- Season to taste and serve with the coriander
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
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