Our Moroccan spiced chicken soup is big on flavour, aroma and spice! It’s wholesome and satisfying for cooler evenings all year round. Chicken and spice and all things nice. If chicken soup is comfort food for you, this Moroccan spiced chicken soup has attitude.
Moroccan spiced chicken soup
- 1 small Ritchies chicken, cut in 6 pieces
- 8 cups (2 litres) of cold water
- 4 stalks of parsley
- 3 tablespoons olive oil
- 2 large brown onions
- 4 sticks celery, diced (reserve the celery tops)
- 3 large carrots, diced
- 1 400g can crushed tomato or 3 large fresh tomatoes
- 3 medium garlic cloves, chopped
- 2 tablespoons fresh root ginger, grated
- 1 tablespoons fresh turmeric root, grated or 1 heaped teaspoon ground turmeric
- 3 long red chillies, deseeded and finely sliced
- 2 sticks cinnamon
- 2 teaspoons ground coriander
- 1 400g can chickpeas, drained
- 1½ cups green beans, cut in 3cm lengths
- sea salt and freshly ground black pepper
Moroccan spiced chicken soup method
Preheat oven to 200oC
for the chicken bone stock
Drizzle the chicken pieces with half the olive oil and season generously with salt and pepper. Roast in the oven for about 45 minutes or until golden brown and cooked through. Pour a little water onto the roasting dish and scrap any flavour filled bits off. Transfer the roast chicken and pan juices to a large stockpot. Add 1 brown onion, cut in quarters, 1 celery stick and 1 carrot, roughly chopped as well as the parsley and celery leaves, then cover with 8 cups of cold water, Cover with a lid and bring to the boil. Once boiling, turn the heat down and simmer for at least 1 hour until the chicken starts to fall off the bone. Remove from heat and allow to cool slightly. Strain the chicken and vegetables from the stock and reserve the both. Once the chicken and vegetables are cool enough to handle, debone the chicken and chop finely. Put the meat aside and discard the rest.
In a large pan or casserole on a medium heat, add the rest of the olive oil and the remaining onion, finely diced. Cook for about 5 minutes, stirring occasionally until soft and slightly coloured. Dice the remaining carrots and celery sticks then add to the pot along with the chopped garlic, chilli, ginger and fresh turmeric. Cook for another 2 minutes or until it starts to smell wonderful. Pour the chicken and vegetable stock and the tomatoes into the casserole. Bring to the boil and the add the spices. Cook for about ½ hour until the veggies are soft. Add the drained chickpeas, green beans and chicken meat, then cook for a further 10 minutes. Check the seasoning and serve very hot with crusty bread.
Serves 6. Preparation time: 30 minutes. Cooking time: 1 hour 45 minutes.