A richly spiced Moroccan-inspired soup, full of flavor, nutrients and soul-warming color.  Saffron, dried apricots and preserved lemon give this Chicken Lentil Soup depth.  It is easy to throw together, making it perfect for any day of the week!

Moroccan Chicken Lentil Soup with Preserved Lemon and Saffron Broth -A richly spiced Moroccan-inspired soup, full of flavor, nutrients and soul-warming color.  Saffron, dried apricots and preserved lemon give this brothy Chicken Lentil Soup it's depth. Easy to throw together, perfect for weeknight dinners.

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 Bo 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 feeling of the night air on our skin.  It is like our cells recognize the season and we become more grounded and settled sensing 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 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.

This Moroccan inspired Chicken Soup is pretty easy to throw together.   The colors of this soup make it that much more delicious.  Perfect for winter’s dark days, a little color does wonders for body and soul.

Moroccan chicken lentil soup ingredients

Gather up ingredients.  Taking time to enjoy the aromas of the spices.

grate the fresh ginger

With organic ginger root, don’t bother peeling.

saute onions and ginger

Start sautéing with onion and ginger.

brown the onions

Sauteing for about 5 minutes until the onion starts to soften and caramelize.

add the spices

Add spices.

sauté the spices

brown the spices and onion

Saute’ another minute more to enliven the flavor of the spices.

crush the saffron

Lightly crush saffron.

add the broth and chicken and simmer for 30 minutes.

Add stock, lentils and whole chicken thighs.  Simmer 30 minutes.

shred the chicken

Remove cooked chicken thighs and shred.

stir in the honey

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

A richly spiced Moroccan-inspired soup, full of flavor, nutrients and soul-warming color.  Saffron, dried apricots and preserved lemon give this brothy Chicken Lentil Soup it's depth. Easy to throw together, perfect for weeknight dinners. #moroccanchickensoup #moroccanlentilsoup #chickenlentilsoup #healthysoup #lentilsoup

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

A richly spiced Moroccan-inspired soup, full of flavor, nutrients and soul-warming color.  Saffron, dried apricots and preserved lemon give this brothy Chicken Lentil Soup it's depth. Easy to throw together, perfect for weeknight dinners. #moroccanchickensoup #moroccanlentilsoup #chickenlentilsoup #healthysoup #lentilsoup

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

Tonia

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  5. Our 20 Best Broth-Based Soup Recipes
  6. Moroccan Lentil Quinoa Soup
  7. Moroccan Chickpea &  Sweet Potato Salad
  8. Homemade Pita Bread

 

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Moroccan Chicken Lentil Soup with Preserved Lemon and Saffron Broth

Moroccan Chicken Lentil Soup with Spinach, and Preserved Lemon

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  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 cups
  • Category: Soup, chicken,
  • Method: Stovetop
  • Cuisine: moroccan
  • Diet: Gluten Free

Description

A richly spiced Moroccan-inspired soup, full of flavor, nutrients and soul-warming color.  Saffron, dried apricots and preserved lemon give this brothy Chicken Lentil Soup its depth. Easy to throw together, perfect for weeknight dinners.


Ingredients

Units
  • 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
  • 34 oz fresh spinach
  • 1/4 cup flat-leaf parsley


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!

Notes

Serve with crusty bread or fresh pita bread.

Soup will keep 4-5 days in the fridge.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 412
  • Sugar: 7.7 g
  • Sodium: 1088.9 mg
  • Fat: 13.2 g
  • Saturated Fat: 3 g
  • Carbohydrates: 30.5 g
  • Fiber: 4.1 g
  • Protein: 42.6 g
  • Cholesterol: 147.3 mg

 

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Comments

  1. I have made this soup twice now and everyone loves it! I do find it a little salty though (due to preserved lemons which are such a delicacy!) so I make sure to use a low sodium broth and add very little salt. I will return to it again and again – love the spices and the dried apricots!

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