Moroccan Chicken Soup with Chickpeas
This Moroccan Chicken Soup with Chickpeas isn’t your average chicken soup! It’s juicy chicken thighs, hearty chickpeas, and vibrant veggies simmered in warm, fragrant spices. It’s finished with fresh lemon juice and garnished with a dollop of Greek yogurt for a comforting, protein-packed meal!
The holidays are quickly approaching, so I’m doing best to stay on track with nourishing meals like this cozy Moroccan Chicken Soup with Chickpeas!
This soup is packed with protein, lots of veggies and hearty chickpeas, so it makes me feel a little bit better about indulging during the holidays.
Life is all about balance after all. đŸ™‚
My slow cooker Greek avgolemono soup and lemon chicken vegetable soup have been staples of mine for years, but this recipe is a delicious change of pace with Moroccan inspired spices.
Fresh ginger root and lemon juice add brightness and flavor that pair beautifully with the vegetables and spices, and it’s all finished with a dollop of plain Greek yogurt for a nice cooling element.
I used to always use chicken breast in my soup recipes, but the past two years I’ve grown to prefer chicken thighs. They stay nice and juicy and they add great flavor to the soup as it simmers.
The juicy chicken, warm spices, and array of veggies makes this a satisfying, protein packed meal that’s comfort food, pure and simple.
It’s just the meal we need this time of year, and it’s great for meal prep as well. đŸ™‚
Why you’ll love this recipe
- This Moroccan soup is packed with protein, fiber, and colorful veggies.
- Layers of Moroccan-inspired spices add warmth and complexity that make this soup next level.
- It’s extremely easy to make! It comes together in one pot and there’s minimal prep, making it perfect for weeknights.
- Leftovers taste even better after the flavors meld, making it perfect for meal prep.
Recipe ingredients
- Chicken thighs: Boneless, skinless chicken thighs are juicy, flavorful, and hold up beautifully in soup. Sub with cubed chicken breast or omit entirely to make this soup vegetarian.
- Aromatics: Onion, garlic and fresh ginger add wonderful layers of flavor to the soup.
- Chickpeas: Adds even more heartiness to the soup. Sub with your favorite beans.
- Vegetables: Bell pepper, butternut squash and spinach are added for color and nutrition, but feel free to sub them with your favorite veggies.
- Spices: Cumin, coriander, smoked paprika, cinnamon, turmeric and cayenne provide plenty of Moroccan-inspired flavor. Sub the cayenne pepper with red pepper flakes, harissa paste, or omit it entirely if you don’t want the spicy flavor. See my post on 10 common spices for more information on these spices such as flavor profiles, and more.
- Tomato paste: Adds rich depth of flavor to the broth.
- Lemon juice: Adds bright flavor and the acid balances the warm spices.
- Greek yogurt: Adds a cooling element and creamy, tangy flavor.
See the recipe card below for the full list of ingredients and quantities.
How to make Moroccan soup
This Moroccan soup recipe is extremely easy to make, but it does require a bit of chopping. Most can be done in advance to save you time on busy weeknights.
Pro tip: Prep your ingredients up to a day or 2 in advance to make soup preparation go even more quickly. See my post how to peel and cut butternut squash or purchase pre-cut as a time saver.
See the recipe card below for full instructions.
Recipe FAQs
Yes! Chicken breast will work, but chicken thighs stay juicier and add a lot more flavor to the soup as it simmers.
Absolutely. Simply omit the chicken and use vegetable broth instead of chicken broth. Add extra chickpeas as desired.
If you like it spicy, add more cayenne pepper or a pinch of crushed red pepper flakes for extra heat. You can also try adding harissa paste as well.
Serving suggestions
There are so many tasty ways to enjoy this Moroccan chicken soup recipe! See below for some delicious ideas.
- Add a swirl of Greek yogurt or a drizzle of olive oil before serving for creaminess and richness.
- Top with fresh cilantro or parsley and extra lemon wedges for brightness.
- Serve with crusty bread, pita, or couscous to soak up every drop of the flavorful broth.
- Pair with a fresh butter lettuce salad or frisee citrus salad.
- Meal prep tip: store individual portions with yogurt added just before serving for the best texture.
Recipe notes
- Pro tip: Prep your ingredients up to a day or 2 in advance to make soup preparation go even more quickly. See my post how to peel and cut butternut squash or purchase pre-cut as a time saver.
- Sub the chicken thighs with chicken breast if desired. Omit the chicken to make this recipe vegetarian.
- Freeze fresh ginger root in a zip top bag, then grate with a Microplane zester peel and all!
- Sub the cayenne pepper with red pepper flakes or harissa paste. Add more for extra spicy flavor, or omit it entirely if you are spice intolerant.
- Store in an air tight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Moroccan Chicken Soup with Chickpeas
Equipment
Ingredients
- 1 tablespoon olive oil
- 1.5 lbs. boneless skinless chicken thighs trimmed and cut into 1" cubes; see note 2
- 1 onion chopped
- 2 medium carrots chopped
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger see note 3
- 1 tablespoon tomato paste
- 1.5 teaspoons ground cumin
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper see note 4
- 3 cups cubed butternut squash
- 1 large red bell pepper chopped
- 4 cups chicken stock use up to 6 cups total if you prefer more liquid
- 15 ounces chickpeas rinsed and drained
- 4 cups baby spinach
- 1/2 lemon juiced; about 2 tablespoons
- salt and pepper to taste
- freshly chopped cilantro and plain Greek yogurt, for serving optional
Instructions
- Heat 1 tablespoon of the olive oil in a Dutch oven or large pot over medium heat. Add the chicken thighs along with salt and pepper, to taste, and cook until browned, about 5-6 minutes. Remove with a slotted spoon and transfer to a bowl. The chicken won't be cooked through — it will finish cooking in the soup.1 tablespoon olive oil, 1.5 lbs. boneless skinless chicken thighs
- Add another tablespoon of oil to the pot as needed. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic and ginger and cook 30 seconds longer, then add the tomato paste and spices and cook 1 minute more. Stir in the bell pepper and butternut squash and cook for 1-2 minutes longer.1 onion, 2 medium carrots, 3 cloves garlic, 1 tablespoon freshly grated ginger, 1 tablespoon tomato paste, 1.5 teaspoons ground cumin, 1 teaspoon coriander, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground turmeric, 1/4 teaspoon cayenne pepper, 3 cups cubed butternut squash, 1 large red bell pepper
- Add the chicken stock and scrape up any brown bits from the bottom and sides of the pan. Bring to a boil, then reduce the heat and add the chicken back to the pot along with the chickpeas. Simmer for 15-20 minutes until the butternut squash is tender and the chicken is cooked through.4 cups chicken stock, 15 ounces chickpeas
- Remove from heat and stir in the spinach until wilted, followed by the fresh lemon juice. Taste and adjust the seasoning as desired.4 cups baby spinach, 1/2 lemon, salt and pepper
- Serve the soup topped with freshly chopped cilantro and plain Greek yogurt as desired. Enjoy!freshly chopped cilantro and plain Greek yogurt, for serving
Notes
- Pro tip: Prep the vegetables 1-2 days in advance to make soup prep go even more quickly.
- Sub the chicken thighs with chicken breast if desired. Omit the chicken to make this recipe vegetarian.
- Freeze fresh ginger root in a zip top bag, then grate with a Microplane zester peel and all!
- Sub the cayenne pepper with red pepper flakes or harissa paste. Add more for extra spicy flavor, or omit it entirely if you are spice intolerant.
- Store the soup in the refrigerator for up to 3 days, or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
2 Comments on “Moroccan Chicken Soup with Chickpeas”
Marcie, your Moroccan Chicken Soup sounds perfectly seasoned and delicious. Perfect for this time of year.
Thank you Karen!