Moroccan Chicken Soup

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This tasty soup is filled with veggies, legumes and spices, making it a filling dinner option for cooler evenings.
Soup, Main Course
4
10 mins
30 mins
40 mins
Soup, Main Course
4
10 mins
30 mins
40 mins

Ingredients

\1 hot roast chicken, meat shredded bones discarded
\1 tablespoon of oil
\1 onion, finely diced
\2 stalks of celery, sliced on an angle
\2 carrots, sliced thinly on an angle
\3 cloves of garlic, minced
\1 tablespoon of ginger, grated
\1 teaspoon of turmeric
\1 teaspoon of cinnamon, ground
\1 teaspoon of sweet paprika
\½ teaspoon of chilli flakes
\½ packet of vegetable soup mix
\3 litres of chicken stock
\½ can of chopped tomatoes
\1 can of chickpeas, drained and rinsed
\100 grams of spinach leaves
\¼ cup of parsley, fresh, roughly chopped
\1 lemon, zested and juiced

To serve

\⅓ cup of yoghurt
\green chilli, chopped
\croutons

Instructions

  1. Heat a large pot to a medium/high heat. Drizzle oil into the pot. Add onion, celery and carrots into the pot. Cook for 5 minutes, tossing often. Add in the garlic, ginger, turmeric, cinnamon, sweet paprika and chili flakes. Continue to cook for 1 minute until fragrant.
  2. Add the soup mix, chicken stock and chopped tomatoes into the pot. Bring to the boil, then reduce heat to a simmer for 15 minutes.
  3. Add the shredded chicken, chickpeas, spinach, parsley and lemon juice to the pot and continue to simmer for 5 minutes.
  4. Serve with yogurt, croutons and green chili.

Notes

Contains Meat. Contains Dairy. Gluten Free (If not using Croutons). Egg Free. Nut Free.

Recipe Credit: Waitoa Free Range

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