MOROCCAN CHICKEN AND VEGETABLE SOUP

Moroccan Chicken and Vegetable Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

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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.