moroccan chicken soup

Name: Moroccan Chicken Soup
Prep time: 20 min
Cook time: 2 h
Yield: 10
Cuisine: Moroccan
Ingredients: 1 - chicken; 2 cup(s) chick peas soaked in water overnight; 1 large onion chopped; 5 - tomatoes chopped; 1 teaspoon(s) ginger powder; 1 teaspoon(s) cinnamon ground; To taste - salt and pepper; 1/2 - fresh parsley, chopped; 1/2 cup(s) fresh cilantro , chopped; 5 - lemons, cut into wedges

15 Pinches 2 Photos

Julie Ann Keene

Oak Cliff, TX

Updated on Mar 26, 2017

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.

Rate

prep time 20 Min

cook time 2 Hr

method Stove Top

yield 10 serving(s)

Ingredients

1 - chicken
2 cups chick peas soaked in water overnight
1 large onion chopped
5 - tomatoes chopped
1 teaspoon ginger powder
1 teaspoon cinnamon ground
To taste - salt and pepper
1/2 - fresh parsley, chopped
1/2 cup fresh cilantro , chopped
5 - lemons, cut into wedges

How To Make moroccan chicken soup

Step 1

Put the chicken in a large pot and cover with water. Bring to a boil and remove the scum from the water surface.

Step 2

add the chickpeas onions tomatoes and some pepper and simmer until the chickpeas are soft, about 2 hours.
Step 3

Stir in the ginger, cinnamon and salt.
Step 4

Lift out the chicken and remove the skin and bones. Return the chicken to the pot and add more water if necessary.
Step 5

Add the parsley and cilantro and cook about 5 more minutes.
Step 6

Serve with lemon wedges to squeeze into soup.
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