Moroccan soup with vegetables and chicken
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Nutritional value per serving:
Serving size: 1 of 14
Calories 295, total fat 18 G., saturated fats 5 G., proteins 20 G., carbohydrates 14 G., fiber 3 G., cholesterol 66 mg, sodium 540 mg, sugar 3 G.
Serving size: 1 of 14
Calories 295, total fat 18 G., saturated fats 5 G., proteins 20 G., carbohydrates 14 G., fiber 3 G., cholesterol 66 mg, sodium 540 mg, sugar 3 G.
This hearty and flavorful Moroccan-style soup is a delicious way to use up leftover grilled chicken. Even if you only have half a chicken left, use the bones to make a rich broth, and throw the remaining meat into the soup—a small amount can make a big meal. Besides the chicken, this soup is loaded with vegetables: leeks, celery, carrots, zucchini, yellow squash, and spinach. Chickpeas make it even more filling, and spices like harissa and ras el hanout infuse the soup with the rich flavor of a North African dish. Serve the soup with a dollop of Greek yogurt and enjoy this warming meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 grilled chicken
- 2 cups lightly salted chicken broth
- 2 leeks (white and light green parts only), sliced 1cm thick, discarding the dark tops
- 3 celery stalks, 2 chopped, 1 cut into large pieces
- 1 large carrot (keep peelings), chopped
- 2 cloves garlic, crushed and peeled
- 0.5 cups cilantro leaves, stems reserved
- 3 tablespoons extra-virgin olive oil
- 1 small zucchini, cut into 1cm pieces.
- 1 small yellow zucchini, cut into 1cm pieces.
- 3 tbsp. harises
- 2 tsp ras el hanout or 1 1/2 tsp pumpkin pie spice + 1 tsp ground cumin (see Note)
- 2 tbsp tomato paste
- 1 can (425 g) canned chickpeas, rinsed
- 4 cups small spinach
- Plain Greek yogurt, for serving
We recommend
Recipes with similar ingredients: grilled chicken, bouillon, leeks, celery, carrot, garlic, cilantro, zucchini, yellow zucchini, harissa sauce, ras el hanout seasoning, tomato paste, chickpeas, spinach, yogurt
Cooking the dish according to the recipe:
- Remove the chicken meat and discard the skin. Chop the chicken into large pieces. Cut the chicken carcass into 2 or 3 pieces and place in a large saucepan with the chicken broth, dark green leeks, chopped celery, carrot peelings, garlic, cilantro stems, and 1/2 teaspoon salt. Add 6 cups of water, cover, bring to a simmer over medium-high heat, and cook until the bones fall apart and the broth is fragrant, 20-25 minutes. Strain the broth, discarding any solids, and set aside.
- Wipe the pan clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini, and squash. Sprinkle with 1/2 teaspoon of salt and cook until the leeks begin to wilt, 3-4 minutes. Add the harissa, ras el hanout, and tomato paste and stir to coat the vegetables and toast the spices. Add the broth and chickpeas, cover, and simmer until the vegetables are very soft, about 15 minutes. Add the chopped chicken, cilantro leaves, and spinach. Cook until the spinach wilts, about 2 minutes. Serve with a dollop of Greek yogurt.
Note
Ras el hanout is a North African spice blend typically made with cardamom, cloves, cinnamon, cumin, and pepper, along with a few other spices. You can find it in the spice section of your supermarket or online.
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