Moroccan Chicken Soup

Comforting and warming, this Moroccan Chicken Soup is the perfect meal on a cold day. It’s a mildly spiced soup that is so chunky it could almost pass as a stew! 

 

Who doesn’t love a good soup?

When the weather starts getting colder, we get to what I call soup season. It no longer seems suitable to have something like a sandwich for lunch. Instead I find myself wanting a big bowl of soup and of course some bread for dipping!

As I have mentioned before, I am not a fan of shop bought soups. Obviously I haven’t tried them all, but the ones I have I haven’t liked. This is why to fulfil my soup needs I make my own. I often use my trusty soup maker but that only makes enough for three portions which doesn’t always last long!

What makes this soup Moroccan?

The subtle and delicious spices along with the dried fruit make this chicken soup Moroccan. The spices provide a lovely warmth that aren’t overpowering. This makes the Moroccan Chicken Soup even more perfect for the colder weather! 

The dried apricots and raisins are often used in Moroccan cooking. The apricots almost melt into the soup providing a sweetness along with the raisins and mango chutney. 

Do you prefer a smooth of chunky soup?

I don’t think I have a preference between smooth and chunky soups. I like and have recipes for both like my Easy Chicken & Rice Soup which is chunky and my Roasted Tomato & Red Pepper Soup which is smooth. Chunky soups do tend to feel more filling and I think this is because there is chewing involved!

This Moroccan Chicken Soup is so chunky and packed with vegetables and chicken that it could almost pass as a stew! I dice the vegetables quite finely, but if you can leave them bigger for an even chunkier soup. 

Make a batch to freeze 

I love soup, but I don’t want to eat the same soup for three days in a row. This recipe makes enough for six portions so you can easily freeze the leftovers. You will then have a freezer that looks like mine and is lots of containers of one portion of soup ready to be taken out and defrosted the night before you want to eat it. 

5 from 5 votes
Print

Moroccan Chicken Soup

Comforting and warming, this Moroccan Chicken Soup is the perfect meal on a cold day. It's a mildly spiced soup that is so chunky it could almost pass as a stew! 

Course Soup
Cuisine Moroccan
Keyword Chicken, Soup, Moroccan
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6
Calories 271 kcal
Author Curly

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 1 leek finely sliced
  • 2 carrots finely diced
  • 400 g chicken thighs skinless and boneless, diced
  • 3 tbsp plain flour
  • 3 tbsp mild curry powder
  • 1 tbsp ground cumin
  • ½ tsp ground allspice
  • 1 tsp sea salt
  • pinch black pepper
  • 1 litre chicken stock
  • 2 tbsp mango chutney
  • 45 g raisins
  • 30 g dried apricots finely diced
  • 5 tbsp whole milk

Instructions

  1. Prepare all of your ingredients. Finely dice the onion, carrot and celery. Half the leek and finely chop. Move to one side while you prepare the chicken. Remove any fat from the chicken thighs and dice. Put on a plate and leave to one side

  2. Heat the oil over a medium heat in a large pan. Add the onion and garlic and slowly sweat, stirring frequently until they have softened

  3. Add the carrot, celery and leek and cook for 5 minutes, stirring often

  4. Dust the chicken thighs with the flour making sure they are thoroughly coated before adding them to the pan

  5. Add the curry powder, cumin, allspice, salt and pepper to the pan and stir thoroughly

  6. Pour in the chicken stock, cover and allow to simmer for 20 minutes

  7. Add the raisins, dried apricots and mango chutney and simmer for a further 5 minutes

  8. Finish by adding the whole milk or double cream. Stir through and leave for a minute or so before serving

Recipe Notes

You can use gluten free flour to make this gluten free.

Nutritional information is given as a guide only.

Nutrition Facts
Moroccan Chicken Soup
Amount Per Serving
Calories 271 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 65mg22%
Sodium 464mg20%
Potassium 393mg11%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 8g9%
Protein 12g24%
Vitamin A 3889IU78%
Vitamin C 6mg7%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to

Cook Blog Share

11 thoughts on “Moroccan Chicken Soup

  1. Michelle Frank | Flipped-Out Food


    Ooohh, this soup looks lovely. I love the addition of the apricots and raisins! I’m with you on generally having no preference for smooth or chunky soups, but I have to say that a chunky soup like this is appealing today, when it’s quite nippy outside.

    Reply
    1. Curly Post author

      Thanks Michelle, they add a lovely sweetness. It’s weird isn’t it, most people have a definite preference over food but when I’ve talked to people about soup they don’t seem to have a preference!

      Reply
  2. Pingback: Sweet Potato, Leek & Rosemary Soup

  3. Jo Allison


    Such a gorgeous hearty soup and all the fab flavours! My hubby always whinges when I’m trying to feed him soup for dinner (apparently he needs more substance lol) but this one would definitely be filling enough. Gorgeous! Bookmarked to make!

    Reply
    1. Curly Post author

      Thanks Jo. Haha it must be a man thing! Don’t get me started on if I try to give my husband soup without plenty of bread to eat with it!

      Reply
  4. Michelle Rolfe


    Yum, this soup sounds lovely Cat! I think I could quite happily eat all the food you put out if I’m honest, we seem to have very similar tastes. Like you I hate store bought soups, they are always a let down. I make all my own soups too and definitely adding this one to the list for this week. Thanks for sharing with #CookBlogShare. Mchelle x

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.