Best 2 Moroccan Chicken And Vegetable Soup Recipes

Dive into the aromatic world of Moroccan cuisine with our guide to creating the most exquisite chicken and vegetable soup. This flavorful dish is a symphony of vibrant spices, tender chicken, and an array of fresh vegetables, all simmered together to create a heartwarming and comforting meal. Whether you're a seasoned cook or a culinary novice, we'll provide you with easy-to-follow instructions, expert tips, and the inspiration you need to make this Moroccan chicken and vegetable soup a culinary masterpiece.

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 for a more flavorful and nutritious soup. Some good options include carrots, celery, onions, potatoes, and tomatoes.
If you don't have any chicken broth on hand, you can use water instead. However, the soup will not be as flavorful.
Add the chicken and vegetables to the soup pot in layers. This will help to prevent the vegetables from sticking to the bottom of the pot and burning.
Bring the soup to a boil, then reduce the heat to low and simmer for at least 30 minutes, or until the vegetables are tender.
Season the soup to taste with salt and pepper. You may also want to add other spices, such as cumin, paprika, or oregano.
Serve the soup hot with a side of bread or rice.

Conclusion:

Moroccan chicken and vegetable soup is a delicious and healthy meal that is perfect for a cold day. It is also a great way to use up leftover chicken. With its flavorful broth and tender vegetables, this soup is sure to please everyone at the table.