Moroccan chicken soup

0:10
To Prep

0:30
To Cook

4
Servings

17
Ingredients

This tasty soup is filled with veggies, legumes and spices, making it a filling supper option for those cooler evenings.

1 tbsp Olivado Avocado Cooking Oil

1 onion, finely diced

2 celery stalks, sliced on an angle

2 carrots, sliced thinly on an angle

3 garlic cloves, minced

1 tbsp ginger, grated

1 tsp turmeric

1 tsp ground cinnamon

1 tsp sweet paprika

½ tsp chilli flakes

3 L chicken stock

½ can Chantal Organics chopped tomatoes

1 can Chantal Organics chickpeas, drained and rinsed

1 Waitoa free range hot roast chicken, meat shredded bones discarded

100g spinach

¼ cup Superb Herb parsley, roughly chopped

1 lemon, zested and juiced

To Serve

1/3 cup yogurt

green chili, chopped

croutons

Heat a large pot to a medium/high heat. Drizzle oil into the pot. Add onion, celery and carrots into the pot. Cook for 5 minutes, tossing often. Add in the garlic, ginger, turmeric, cinnamon, sweet paprika and chili flakes. Continue to cook for 1 minute until fragrant.
Add the King soup mix, chicken stock and chopped tomatoes into the pot. Bring to the boil, then reduce heat to a simmer for 15 minutes.
Add the shredded chicken, chickpeas, spinach, parsley and lemon juice to the pot and continue to simmer for 5 minutes.
Serve with yogurt, croutons and green chili.

Tip: You can adjust the recipe to be vegan by removing the chicken and replacing the chicken stock with vegetable stock. Serve with coconut yogurt.

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