Best 2 Moroccan Chicken And Vegetable Soup Recipes

Embark on a culinary journey to the heart of Morocco with this tantalizing Moroccan Chicken and Vegetable Soup. Steeped in the vibrant flavors of traditional Moroccan cuisine, this hearty and nourishing soup showcases a symphony of fresh vegetables, succulent chicken, and an aromatic blend of spices that will warm your soul and tantalize your taste buds. Join us as we explore this flavorful dish and unveil the secrets behind its delightful taste. Additionally, discover variations of this classic soup, including a vegetarian option, a spicy harissa-infused version, and a slow-cooker adaptation for effortless preparation. Let's embark on this culinary adventure and savor the authentic flavors of Morocco, one spoonful at a time.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN CHICKEN AND VEGETABLE SOUP

Moroccan Chicken and Vegetable Soup image

This fragrant soup is a great way to use up leftover rotisserie chicken. Even if you only have half of a chicken left, use the bones for the stock and whatever meat you have left can go in at the end.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 plain rotisserie chicken
2 cups low-sodium chicken broth
2 leeks, white and light green parts only, sliced 1/2-inch thick, dark green tops reserved
3 stalks celery, 2 chopped, 1 cut into large chunks
1 large carrot, peels reserved, chopped
2 cloves garlic, smashed and peeled
1/2 cup cilantro leaves, stems reserved
Kosher salt
3 tablespoons extra-virgin olive oil
1 small zucchini, cut into 1/2-inch pieces
1 small yellow squash, cut into 1/2-inch pieces
3 tablespoons harissa
2 teaspoons ras el hanout or 1 1/2 teaspoons pumpkin pie spice plus 1 teaspoon ground cumin (see Cook's Note)
2 tablespoons tomato paste
One 15.5 ounce can chickpeas, rinsed and drained
4 cups baby spinach
Plain Greek yogurt, for serving

Steps:

Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve.
Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top.

MOROCCAN VEGETABLE SOUP WITH CHICKEN AND RICE

Moroccan Vegetable Soup With Chicken and Rice image

Chorba al-Khadra bil Djej wa Roz is a tasty, satisfying soup made by simmering carrots, zucchini and onions with chicken, rice and Moroccan spices and herbs. Serve it as a starter or as a light supper.

Provided by pammyowl

Categories Clear Soup

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

150 g cooked chicken or 5 ounces cooked chicken, diced
2 tablespoons butter
1 medium onions or 2 leeks, chopped
2 garlic cloves, finely chopped
1 large zucchini, chopped (set aside)
2 carrots, peeled and diced
1 -2 celery rib, with leaves diced
4 tablespoons chopped fresh parsley or 4 tablespoons fresh cilantro
1/4 cup uncooked rice
3 cups chicken broth or 3 cups chicken stock
3 cups water
1 1/2 teaspoons salt (or to taste)
1 teaspoon ginger
3/4 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper or 1/8 teaspoon black pepper, to taste
3 saffron threads, crushed for garnish (optional)

Steps:

In a 3 quart pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes.
Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Taste, adjust the seasoning if desired, and serve.

Nutrition Facts : Calories 233.1, Fat 9.8, SaturatedFat 4.8, Cholesterol 43.4, Sodium 1555.6, Carbohydrate 20.3, Fiber 3, Sugar 5.4, Protein 15.9

Tips:

Use a variety of vegetables. The more vegetables you use, the more flavor and nutrition your soup will have. Some good options include carrots, celery, onions, potatoes, zucchini, and tomatoes.
Don't be afraid to experiment with different spices. Moroccan cuisine is known for its bold flavors, so don't be afraid to add some spice to your soup. Some good options include cumin, coriander, paprika, and cayenne pepper.
Cook the chicken until it is fall-off-the-bone tender. This will help to ensure that your soup is flavorful and hearty.
Serve the soup with a side of crusty bread or rice. This will help to soak up the delicious broth.

Conclusion:

Moroccan chicken and vegetable soup is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover chicken and vegetables.
This soup is relatively easy to make, and it can be tailored to your own taste preferences. If you like your soup spicy, add more cayenne pepper. If you prefer a milder flavor, omit the cayenne pepper or reduce the amount.
Moroccan chicken and vegetable soup is a delicious and healthy dish that can be enjoyed by people of all ages.