Best Moroccan Chicken Soup Recipes

MOROCCAN CHICKEN AND VEGETABLE SOUP

Steps:

• Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve.
• Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top.

MOROCCAN HARIRA & CHICKEN SOUP

Steps:

• Heat half the oil in a frying pan, season the thighs and brown really well on both sides. Remove to a plate. Tip a mug of water into the pan and simmer, scraping up all the browned bits. Tip this liquid into a measuring jug for later.
• Put the remaining oil, the vegetables and coriander stalks in a big saucepan. Gently cook until the veg is softened - about 5 mins. Stir in the spices, turn up the heat, and cook for a few mins. Stir in the harissa, followed by the tomatoes, the chicken, stock cubes and lentils. Top up your jug of chickeny juices to 500ml with water, then add this, too. Bring to a simmer, cover and cook for 30 mins.
• Lift the chicken from the soup and shred finely using a couple of forks. Return to the soup with the lemon zest and juice, sugar, and season to taste. Ladle into bowls with a dollop of yogurt and the coriander leaves, and serve with toast, spread with hummus and drizzled with oil.

MOROCCAN CHICKEN AND COUSCOUS SOUP

Steps:

• In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
• Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
• Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.

MOROCCAN VEGETABLE SOUP WITH CHICKEN AND RICE

Steps:

• In a 3 quart pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes.
• Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Taste, adjust the seasoning if desired, and serve.

SPICY MOROCCAN CHICKEN AND LENTIL SOUP

Steps:

• 1. Harissa: combine all the ingredients in a small bowl; microwave on high until bubbling and fragrant, 15-30 seconds. Set aside to cool. 2. For the Soup: pat the chicken dry and season with salt and pepper. Heat oil In a large Dutch oven over medium-high heat until just smoking. Brown the chicken lightly on both sides, about 5 minutes. Transfer to a plate. 3. Add the onion to the pot and cook until soft, 5-7 minutes. Stir in the spices and a 1/4 tsp. black pepper and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Add broth, scraping up browned bits and smooth out any lumps, and bring to a boil. 4. Add the lentils and the browned chicken; bring to a boil. Cover, reduce to a simmer, and cook until chicken registers 160 degrees on an instant read thermometer, 15-20 minutes. 5. Remove the chicken, let cool slightly, then shred into bite size pieces, discarding skin and bone. Meanwhile, continue to simmer the lentils, covered for 15 minutes. 6. Stir in tomatoes and chickpeas, and continue to simmer until lentils are tender, 10-15 minutes more. Add the chicken and heat through. Stir in cilantro and a 1/4 cup Harissa and season with salt and pepper. Serve with remaining Harissa on the side.

MOROCCAN CHICKEN SOUP WITH APRICOT COUSCOUS

Steps:

• SOUP:.
• Sauté onion in oil in a large pot over medium heat until onion is soft, 5 minutes.
• Add gingerroot, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes.
• Cook 1 minute.
• Deglaze pot with wine, reduce until liquid is nearly evaporated.
• Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives.
• Bring to a boil.
• Reduce heat to medium-low; simmer soup for 10 minutes.
• Season with salt and pepper.
• Garnish soup with cilantro and almonds.
• Serve with Apricot Couscous and E N J O Y!
• APRICOT COUSCOUS:.
• Bring water honey, oil, lemon juice, zest and salt to a boil in a saucepan.
• Remove from heat.
• Stir in couscous and apricots: cover and let stand until water is absorbed, about 5 minutes.
• Fluff couscous with a fork before serving with soup.

MOROCCAN CHICKEN AND COUSCOUS SOUP RECIPE - (4.1/5)

Steps:

• 1. Bring the broth, chickpeas, tomatoes, carrots and cinnamon to a boil in a large covered saucepan. Reduce the heat and simmer, covered, until the carrots are tender, about 2 minutes. Add the chicken and heat thrugh, about 1 minute. 2. Stir in the spinach and couscous. Remove from the heat, cover, and let stand until the couscous is tender and the spinachwilts, about 5 minutes.

MOROCCAN CHICKEN AND COUSCOUS SOUP

Steps:

• In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent - 5 minutes. Stir in sweet potato, zucchini, tomato sauce and paste, and broth. Bring to a boil. Salt and pepper to taste. Reduce heat and simmer, stirring occasionally, until vegetables are tender -- 10 minutes. Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes. Garnish with parsley if desired and serve.

MOROCCAN CHICKEN AND BUTTERNUT SQUASH SOUP

Steps:

• 1. Heat a dutch oven over medium heat. Add oil; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook for 1 minute, stirring occasionally. Add butternut squash and tomato paste; cook 1 minute. Stir in chicken stock, scraping pan. Bring to boil. Reduce heat and simmer 8 minutes. Stir in couscous, salt and zucchini; cook 5 minutes or until squash is tender. Remove from heat and stir in basil and orange rind.

MOROCCAN CHICKEN AND BUTTERNUT SQUASH SOUP RECIPE - (4.4/5)

Steps:

• 1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.

MOROCCAN CHICKEN SOUP

Steps:

• Remove the skin from the chicken. Shred meat into bite-sized pieces.
• Heat oil in dutch oven over medium until it shimmers. Cook onion until lightly browned, about 5 minutes. Stir in garam masala and cook until fragrance, about 30 seconds.
• Add broth and tomatoes; bring to simmer. Stir in chickpeas, zucchini and couscous. Cook, covered, until couscous is tender, about 8 minutes.
• Stir in chicken. Season with salt and pepper. Serve with chopped cilantro and lemon wedges.

CAYENNE MOROCCAN CHICKEN SOUP

Steps:

• 1. Add the olive oil to a large pot heated over medium-high heat until hot. Stir in the onion and saute until softened and starting to color, 2 to 3 minutes. Stir in the garlic. 2. Stir in the carrots, celery, garbanzos, tomatoes, chicken, bay leaves, basil, curry powder,and cinnamon. Add one half teaspoon of salt and pepper. Stir for a few minutes to heat the vegetables. 3. Stir in the cracked wheat or orzo and the broth and bring to a boil over medium high heat, stirring frequently. 4. Reduce the heat to a simmer and cook, loosely covered, until vegetables are tender, about 15 minutes. Taste and adjust the seasoning as desired; add more broth for a thinner soup if desired.

MOROCCAN CHICKEN SOUP

Steps:

• Saute onion in oil in a large pot over medium heat until onion is soft, 5 minutes. Add ginger, garlic and seasonings, and cook 1 minute. Deglaze with wine and simmer, scrapping any bits off the bottom. Reduce until nearly evaporated, then stir in broth, chicken, chickpeas, tomatoes, artichokes and olives. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper. Serve with scoop of lemon-apricot couscous on top. Nutritional information Per serving: 211 calories, 7 g fat, 19 g carbohydrates, 551 mg sodium, 4 g fiber, 19 g protein

MOROCCAN CHICKEN AND BUTTERNUT SQUASH SOUP

Steps:

• Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes , stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin. cinnamon, and pepper to pan; cook 1 minutes, stirring constantly. Add butternut squash and tomato paste; scraping pan to loosen browned bits. Bring to a boil.
• Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.

MOROCCAN CHICKEN SOUP

Steps:

• In 4-quart saucepan or Dutch oven, heat oil over medium heat. Cook carrots, bell pepper and garlic in oil about 3 minutes, stirring frequently, until carrots are crisp-tender.
• Stir in remaining ingredients except chicken and cilantro. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in chicken; simmer 5 minutes longer or until carrots are tender. Sprinkle individual servings with cilantro.