Description
A flavorful Moroccan-inspired Lemon Chicken Chickpea Soup combining tender spiced chicken thighs with hearty chickpeas, basmati rice, and bright lemon notes, perfect for warming up on chilly days.
Ingredients
Scale
Chicken and Spices
- 1 1/4 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Vegetables and Aromatics
- 1 onion, chopped (about 1 1/2 cups)
- 1 celery rib, chopped (about 1/3 cup)
- 4 cloves garlic, minced (about 1 1/2 Tbsp)
- 1 teaspoon grated fresh ginger (or powdered ginger)
- 2 bay leaves
Broth and Grains
- 6 cups chicken stock
- 2-3 strips lemon zest from one lemon
- 2 tablespoons lemon juice
- 1/3 cup basmati rice
- 1 15-ounce can chickpeas, drained, or 1 1/2 cups cooked chickpeas
Garnish
- Cilantro or parsley for garnish
Instructions
- Coat the chicken pieces with the spices: Whisk together salt, turmeric, cumin, and black pepper in a medium bowl. Add the chicken pieces and toss until evenly coated with the spice mixture.
- Brown the chicken in olive oil: Heat olive oil in a large, thick-bottomed soup pot over medium-high heat. Add the spiced chicken pieces and brown lightly on all sides, about 5 to 7 minutes total. Remove browned chicken to a bowl and set aside.
- Sauté the onions, celery, garlic, and ginger: In the same pot, add chopped onion and celery and sauté until lightly browned, about 5 to 6 minutes. Stir in minced garlic and grated ginger and cook for an additional minute until fragrant.
- Add the chicken, stock, bay leaves, and lemon zest strips, then simmer: Return the browned chicken pieces to the pot. Pour in the chicken stock and add the bay leaves and lemon zest strips. Bring everything to a simmer and cook gently for 15 minutes to meld flavors.
- Add the rice, chickpeas, and lemon juice; simmer: Stir in the basmati rice, drained chickpeas, and lemon juice. Continue to simmer the soup for 20 minutes until the rice is fully cooked and tender.
- Season and garnish: Remove the bay leaves and lemon zest strips. Taste and adjust salt and pepper as needed. Ladle soup into bowls and garnish with fresh cilantro or parsley before serving.
Notes
- Delicious Moroccan-inspired soup to brighten up a cold winter day.
- Use fresh lemon zest and juice for the best bright flavor.
- Basmati rice adds a fragrant, fluffy texture that complements the spices well.
- Leftovers taste great the next day and flavors deepen.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 426
- Sugar: 10 g
- Sodium: 1049 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 122 mg
