Moroccan Chicken Soup

Moroccan Chicken Soup with lentils, saffron, warm spices, and tender chicken thighs. A nourishing one-pot soup, this dinner recipe is cozy and comforting, perfect for chilly nights.

It is not how much we have, but how much we enjoy, that makes happiness.  ~Charles Spurgeon

My son Fin and I have committed to a walk around the block with our dog,  just before bedtime.  Leaving the cozy, warm house is not always easy; however, as soon as we step outside, there is something so tranquil and calming about the darkness and the night air on our skin.  It is like our cells recognize the season, and we become more grounded and settled, sensing the place and time of day.

It is a lovely, simple ritual that slows us down and brings us right into the moment.  I try to remind myself that someday I may be longing for times like these with my boy, giving me the incentive to carry on with simple actions that bring joy.

This time of year also signifies soup season for me.  I can eat it for breakfast, lunch, and dinner… it just feels so nurturing!  Plus, it is easy to pack nutrition into the soup. Here is one of my favorite chicken soup recipes, so wholesome and delicious- my whole family enjoys it.

This Moroccan Chicken Soup is perfect for winter’s dark days, and its colors make it that much more delicious. Good for body and soul.

Moroccan Chicken Soup Ingredients

• Chicken stock or chicken broth - Forms the flavorful cooking liquid, allowing the chicken and lentils to simmer gently and absorb the spices.
• Brown lentils - add hearty texture and protein, holding their shape as they thicken the stew.
• Olive oil - Used to sauté the aromatics and bloom the spices, building the flavor base for this one-pot saffron chicken and lentil stew.
• Onion - Adds savory sweetness and depth as it softens, forming the foundation of the dish.
• Fresh ginger - Brings warmth and brightness, enhancing the aromatic profile of this Moroccan-inspired chicken dish.
• Spices (cumin, cinnamon, ground turmeric, paprika, and cayenne) - Create a warm, fragrant spice blend that infuses the chicken and lentils with earthy depth, gentle heat, and vibrant color.
• Salt - Essential for seasoning and balancing the spices throughout the dish.
• Saffron - Adds delicate floral aroma and golden color, elevating this saffron chicken recipe with subtle luxury.
• Dried apricots - Provide natural sweetness that balances the savory spices and broth.
• Honey - A touch of sweetness that rounds out the spices and acidity.
• Fresh spinach - Wilts into the stew at the end, adding freshness, color, and nutrients.
• Flat-leaf parsley - Finished on top for fresh, herbaceous brightness and visual appeal.

How to Make Moroccan Chicken Soup

Gather up your ingredients.  Take time to enjoy the aromas of the spices.

Sauté the onion and ginger in olive oil.

Add the spices and saute for a minute to enliven them.

Lightly crush saffron and add it along with the stock, lentils, and whole chicken thighs.  Simmer 30 minutes.

Remove cooked chicken thighs and shred.

Add shredded chicken back into the soup along with the fresh spinach, preserved lemon, and honey.

Taste and adjust salt and pepper.

Serving Suggestions

Divide the fragrant brothy soup among bowls and enjoy with fresh-baked pita bread or crusty bread.

StoragE

Leftovers will keep up to 4 days in an airtight container in the fridge or freeze for up to 3 months.

I hope this Moroccan Chicken Lentil Soup recipe brings you some moments of happiness.

Tonia

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1. Homemade Chicken Stock
2. Feel Better Chicken Soup
3. Chicken Kale Soup
4. How to make Preserved Lemons!
5. Our 20 Best Broth-Based Soup Recipes
6. Moroccan Lentil Quinoa Soup
7. Moroccan Chickpea &  Sweet Potato Salad
8. Homemade Pita Bread

Moroccan Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 53 reviews

• Author: Tonia Schemmel | Feasting at Home
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 cups 1x
• Category: Soup, chicken, chicken soup recipe, weeknight dinner, one pot meal, lentil recipe, moroccan recipe
• Method: Stovetop
• Cuisine: moroccan
• Diet: Diabetic

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Description

This Moroccan Chicken Soup is a cozy, nourishing one-pot meal made with tender chicken thighs, warm spices, creamy lentils, and a fragrant saffron broth. Dried apricots add gentle sweetness, while preserved lemon brings brightness and depth, creating a beautifully balanced soup that’s both comforting and elegant. Simple to make and deeply flavorful, this Moroccan-inspired chicken soup is perfect for chilly nights and tastes even better the next day.

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Ingredients

Units USM Scale 1/2x1x2x

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 teaspoons fresh ginger, grated
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 4 cups chicken stock or chicken broth
• 1/2 cup dry brown lentils
• 1 teaspoon salt
• 1/2 teaspoon saffron
• 1/4 cup dried apricots, chopped in small pieces
• 4 boneless, skinless chicken thighs, (close to 1 pound)
• 1 1/2 tablespoons preserved lemon, minced
• 1 teaspoon honey
• 3-4 oz fresh spinach
• 1/4 cup flat-leaf parsley

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Instructions

1. In a medium soup pot, sauté the onion and ginger in olive oil over medium heat, until soft and lightly caramelized, about 5 minutes.
2. Add cumin, cinnamon, turmeric, paprika, and cayenne, saute another minute.
3. Add chicken stock, lentils, salt, saffron, dried apricots, and chicken thighs.
4. Bring to a simmer and cover with lid vented for 30 minutes.
5. Carefully remove chicken and shred, pulling apart with 2 forks.  Return chicken to the soup pot.
6. Add the preserved lemon, honey, fresh spinach, and parsley, and serve!

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Notes

Serve with crusty bread or fresh pita bread.

Soup will keep 4-5 days in the fridge or can be frozen for up to 3 months.

Nutrition

• Serving Size: 1 cup
• Calories: 275
• Sugar: 5.2 g
• Sodium: 725.9 mg
• Fat: 8.8 g
• Saturated Fat: 2 g
• Carbohydrates: 20.3 g
• Fiber: 2.8 g
• Protein: 28.4 g
• Cholesterol: 98.2 mg