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Chicken Harira Soup Recipe

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Moroccan Harira Soup Recipe w/ Beef & Chickpeas
Moroccan Harira Soup Recipe w/ Beef & Chickpeas from cookingtheglobe.com

Description

Chicken harira soup is a hearty Moroccan soup made with chicken, lentils, chickpeas, and spices. It is a traditional dish that is often served during Ramadan to break the fast. The soup is thick and filling, perfect for colder weather or when you need a comforting meal.

Prep Time

The prep time for this recipe is about 15 minutes. You will need to chop the vegetables and rinse the lentils and chickpeas.

Cook Time

The cook time for this recipe is about 1 hour and 30 minutes. This includes cooking the chicken, simmering the soup, and letting it thicken.

Ingredients

  • 1 pound boneless, skinless chicken thighs
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup dried lentils, rinsed
  • 6 cups chicken broth
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 lemon, cut into wedges

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon
  • Can opener
  • Colander
  • Small bowl
  • Serving bowls

Method

  1. Heat a Dutch oven or large pot over medium-high heat. Add the chicken thighs and cook for 5-7 minutes per side, until browned. Remove the chicken from the pot and set aside.
  2. Add the onion and garlic to the pot and cook for 3-4 minutes, until softened.
  3. Add the ginger, cinnamon, turmeric, paprika, cayenne pepper, black pepper, and salt to the pot. Cook for 1-2 minutes, until fragrant.
  4. Add the diced tomatoes (with their juices), chickpeas, lentils, and chicken broth to the pot. Stir to combine.
  5. Add the chicken back to the pot and bring the soup to a simmer.
  6. Cover the pot and let the soup simmer for 1 hour, stirring occasionally.
  7. Remove the chicken from the soup and shred it with two forks. Return the shredded chicken to the pot.
  8. Add the chopped parsley and cilantro to the pot and stir to combine.
  9. Let the soup simmer for an additional 15-30 minutes, until it has thickened.
  10. Serve the soup hot with lemon wedges on the side.

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 396
  • Protein: 34g
  • Fat: 10g
  • Carbohydrates: 41g
  • Fiber: 12g
  • Sugar: 6g
  • Sodium: 1125mg

Recipes FAQ

What is harira soup?

Harira soup is a traditional Moroccan soup made with tomatoes, lentils, chickpeas, and spices. It is often served during Ramadan to break the fast.

What is in chicken harira soup?

Chicken harira soup is similar to traditional harira soup, but it includes chicken as well. It is made with chicken thighs, onions, garlic, ginger, cinnamon, turmeric, paprika, cayenne pepper, black pepper, diced tomatoes, chickpeas, lentils, chicken broth, parsley, cilantro, and lemon wedges.

Can I make harira soup vegetarian?

Yes, you can make harira soup vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.

Recipe Tips

  • Use boneless, skinless chicken thighs for the most tender and flavorful chicken.
  • Rinse the lentils and chickpeas before adding them to the soup to remove any dirt or debris.
  • Let the soup simmer for at least an hour to allow the flavors to develop.
  • Shred the chicken before adding it back to the soup to make it easier to eat.
  • Top the soup with additional parsley and cilantro for a fresh flavor.

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