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.
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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!
- 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
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
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
Add the carrot, celery and leek and cook for 5 minutes, stirring often
Dust the chicken thighs with the flour making sure they are thoroughly coated before adding them to the pan
Add the curry powder, cumin, allspice, salt and pepper to the pan and stir thoroughly
Pour in the chicken stock, cover and allow to simmer for 20 minutes
Add the raisins, dried apricots and mango chutney and simmer for a further 5 minutes
Finish by adding the whole milk or double cream. Stir through and leave for a minute or so before serving
You can use gluten free flour to make this gluten free.
Nutritional information is given as a guide only.