Moroccan Chicken Soup

Julie Ann Keene


The ginger and cinnamon come alive with the lemon juice! The leftovers have a beautiful flavor. You can add some broth if want it soupier. I like to eat up the broth and put the remaining chicken and chickpeas into one of the best chicken pot pies ever. Prep and cook time does not include soaking beans overnight.


☆☆☆☆☆ 0 votes

20 Min
2 Hr
Stove Top


  • 1
  • 2 c
    chick peas soaked in water overnight
  • 1 large
    onion chopped
  • 5
    tomatoes chopped
  • 1 tsp
    ginger powder
  • 1 tsp
    cinnamon ground
  • To taste
    salt and pepper
  • 1/2
    fresh parsley, chopped
  • 1/2 c
    fresh cilantro , chopped
  • 5
    lemons, cut into wedges

How to Make Moroccan Chicken Soup


  1. Put the chicken in a large pot and cover with water. Bring to a boil and remove the scum from the water surface.
  2. add the chickpeas onions tomatoes and some pepper and simmer until the chickpeas are soft, about 2 hours.
  3. Stir in the ginger, cinnamon and salt.
  4. Lift out the chicken and remove the skin and bones. Return the chicken to the pot and add more water if necessary.
  5. Add the parsley and cilantro and cook about 5 more minutes.
  6. Serve with lemon wedges to squeeze into soup.

Printable Recipe Card

About Moroccan Chicken Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Moroccan
Other Tag: Healthy
Hashtag: #leftovers

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