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.
Ingredients
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- 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
Instructions
- In a medium soup pot, sauté the onion and ginger in olive oil over medium heat, until soft and lightly caramelized, about 5 minutes.
- Add cumin, cinnamon, turmeric, paprika, and cayenne, saute another minute.
- Add chicken stock, lentils, salt, saffron, dried apricots, and chicken thighs.
- Bring to a simmer and cover with lid vented for 30 minutes.
- Carefully remove chicken and shred, pulling apart with 2 forks. Return chicken to the soup pot.
- 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 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