Moroccan Soup To Fill The Tummy Recipe

Craving a warming, satisfying Moroccan-inspired soup? This recipe replaces traditional lamb with succulent chicken, creating a surprisingly delicious and hearty meal that will keep you full and energized for hours! Packed with vibrant spices and fresh vegetables, it's the perfect comfort food for a chilly evening. Easy to follow instructions make this a perfect recipe for both beginners and experienced cooks.

Prep Time 20 mins
Cook Time 135 mins
Calories 302.4 kcal
Protein 38g
Rating 5.0 (3 Reviews)
Moroccan Soup To Fill The Tummy 92

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Moroccan Soup To Fill The Tummy

  • Not found in recipe, recipe uses chicken instead
  • 1 tsp ground turmeric
  • Black pepper, to taste
  • 1 tsp ground cinnamon
  • 1 tbsp grated fresh ginger
  • Not found in recipe, recipe uses olive oil instead
  • 3 celery stalks, chopped
  • 1 large onion, chopped
  • Not found in recipe, recipe uses cilantro instead
  • 1/2 cup chopped fresh cilantro, plus extra for garnish (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • To taste
  • Not found in recipe, recipe uses chickpeas instead
  • 1 (15 ounce) can, rinsed and drained
  • Not found in recipe
  • Not found in recipe
  • 2 tbsp olive oil
  • 3 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 6 cups chicken broth
  • 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 zucchini, chopped
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 2 tbsp fresh lemon juice
  • Plain yogurt, for serving (optional)

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How to Make Moroccan Soup To Fill The Tummy

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  2. Add garlic and ginger and cook for another minute until fragrant.
  3. Stir in the turmeric, cumin, coriander, cinnamon, and paprika. Cook for 1 minute, stirring constantly, to toast the spices.
  4. Add the chicken broth, diced chicken, chickpeas, and tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes.
  5. Add the zucchini and green beans. Simmer for another 15 minutes, or until the vegetables are tender.
  6. Stir in the chopped cilantro and lemon juice before serving. Season with salt and pepper to taste.
  7. Serve hot with a sprinkle of extra cilantro and a dollop of plain yogurt (optional).

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

25g

Fat

31g

Carbs

8g