Description
Rich and aromatic, this Moroccan Chicken Soup is brimming with fragrant spices, tender chicken, vegetables, chickpeas, and topped with fluffy couscous — a cozy, nutritious bowl perfect for colder days.
Ingredients
- Olive oil
- 1 medium white onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 1 cup diced butternut squash
- 1 russet potato, peeled and diced
- Salt, to taste
- 7 cloves garlic, pressed
- 2 teaspoons ras el hanout spice blend
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (28 oz) can diced tomatoes, with juices
- 7 cups chicken stock
- 1 cup water
- 1 cup uncooked couscous
- 2 1/2 cups cooked, diced or shredded chicken
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro, plus extra for garnish
- 4 large mint leaves, chopped (optional)
Instructions
1. Heat 1/4 cup olive oil in a large soup pot over medium heat. Add diced onion, carrot, celery, butternut squash, and potato. Season with salt and sauté for 3–5 minutes until just softened.
2. Add garlic, ras el hanout, cumin, coriander, cinnamon, white pepper, and black pepper. Stir for 1 minute until fragrant.
3. Stir in tomato paste until fully incorporated.
4. Add chickpeas and diced tomatoes with juices, then stir in chicken stock. Bring to a gentle boil.
5. Cover, reduce heat, and simmer for 25 minutes until potatoes are tender.
6. Meanwhile, prepare couscous: bring 1 cup water with 1–2 tablespoons olive oil and salt to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with fork and set aside.
7. Once soup is done simmering, turn off heat. Add shredded chicken, parsley, cilantro, and mint (if using). Stir to combine.
8. To serve, ladle soup into bowls and add about 1/4 cup couscous to each. Garnish with more cilantro and a drizzle of olive oil if desired.
Notes
Use rotisserie or leftover roasted chicken to save time.
Adjust spice levels to taste — this soup is warmly spiced, not hot.
Couscous adds extra texture and heartiness to each serving.
Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.
Add more broth if reheating, as couscous may absorb liquid over time.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl with couscous
- Calories: 392