Quick Weeknights · Moroccan
Moroccan Chicken Soup
This soup combines tender chicken and chickpeas with warm Moroccan aromatics for a light and flavorful dish.
Why This Works
The use of turmeric and ginger provides a warming sensation that makes the simple chicken soup feel elevated.
The Upgrade
A squeeze of fresh lemon juice at the table wakes up all the flavors in the bowl.
Chef's Secret
Michelin TechniqueAlways add fresh herbs right before serving; boiling them in the soup destroys their delicate volatile oils and bright color.
Ingredients
Total time including resting: 40 min
Directions
Sauté the onion and celery in a large pot over medium heat until soft and fragrant.
7 minAdd the chicken pieces and cook until just white on the outside.
5 minStir in the turmeric and ginger, toasting the spices for a brief moment.
1 minPour in the chicken stock and bring to a boil, skimming any foam from the surface.
5 minLower the heat and simmer until the chicken is cooked through.
10 minAdd the chickpeas and vermicelli, cooking until the noodles are soft.
5 minTaste and adjust seasoning with salt and pepper.
1 minStir in fresh cilantro and serve immediately.
1 minWine Pairing
Rosé
Rosé
The BottleTavel Rosé
Tavel is a more structured, full-bodied rosé that can handle the warm, earthy aromatics of a chicken and chickpea soup. Its moderate acidity ensures it doesn't get buried by the savory broth.
Nutrition per Serving
320
calories
30g
protein
35g
carbs
5g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crusty French Bread
Serve with warm, buttered bread to round out the soup into a filling and comforting meal.
Ingredients
Directions
Preheat oven to 400°F.
Combine softened butter, minced garlic, and thyme in a small bowl until smooth.
Slice the baguette diagonally into 1-inch thick pieces.
Spread the herb butter generously onto one side of each slice.
Arrange slices on a baking sheet and bake for 8 to 10 minutes until edges are golden and crispy.
Finish with a sprinkle of flaky sea salt and serve warm alongside the soup.
Side Dish
Zesty Carrot Salad
Grated carrots mixed with lemon juice and a hint of cumin provide a sweet, vibrant crunch alongside the savory soup.
Ingredients
Directions
Place the grated carrots in a large chilled mixing bowl.
In a separate small glass jar, whisk the olive oil, lemon juice, ground cumin, and sea salt until emulsified.
Pour the dressing over the carrots and toss thoroughly to coat each strand.
Fold in the fresh cilantro to finish.
Adjust seasoning to taste, ensuring the acidity balances the natural sweetness of the carrots.
Serve immediately to maintain the crisp, vibrant texture.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.
Genuinely can't believe how easy this was for how good it tasted.