Moroccan chicken soup

To Prep
To Cook
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 

½ packet King Traditional Soup Mix, Vegetable 

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



  1. 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.  
  2. 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.
  3. Add the shredded chicken, chickpeas, spinach, parsley and lemon juice to the pot and continue to simmer for 5 minutes. 
  4. 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.