Description
This Lemon Chicken Chickpea Soup is a vibrant and comforting Moroccan-inspired dish, combining tender chicken thighs, fragrant spices, tangy lemon, and hearty chickpeas simmered to perfection in a flavorful broth. Perfect for a chilly day, this soup offers a nourishing and delicious meal packed with protein, fiber, and zesty brightness.
Ingredients
Units
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
Vegetables & Aromatics
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped (about 1 1/2 cups)
- 1 celery rib, chopped (about 1/3 cup)
- 4 cloves garlic, minced (about 1 1/2 tablespoons)
- 1 teaspoon grated fresh ginger (or powdered ginger)
- 2 bay leaves
Broth & Additional Ingredients
- 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
- Cilantro or parsley for garnish
Instructions
- Coat the chicken with spices: In a medium bowl, whisk together salt, turmeric, cumin, and black pepper. Toss the chicken pieces in this spice mix, making sure they are well coated.
- Brown the chicken: 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. Once browned, remove the chicken to a bowl and set aside.
- Sauté aromatics: In the same pot, add the chopped onion and celery. Sauté them until they start to lightly brown, about 5 to 6 minutes. Then add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Simmer chicken and broth: Return the browned chicken pieces to the pot. Add the chicken stock, bay leaves, and lemon zest strips. Bring everything to a simmer and let it cook gently for 15 minutes to develop flavors.
- Add rice, chickpeas and lemon juice: Stir in the basmati rice, chickpeas, and lemon juice. Continue to simmer for another 20 minutes, or until the rice is tender and fully cooked.
- Season and garnish: Remove the bay leaves and lemon zest strips carefully. Taste the soup and adjust seasoning with salt and pepper as desired. Garnish with fresh cilantro or parsley before serving.
Notes
- This soup offers a delightful Moroccan flavor profile perfect for chilly weather comfort.
- Using boneless skinless chicken thighs adds tenderness and richness to the soup.
- Basmati rice cooks perfectly in the simmering broth and thickens the soup slightly.
- Fresh lemon zest and juice brighten the deep, warming spices.
- Garnish with fresh herbs for color and freshness.
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- 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
