Description
A vibrant and hearty Lemon Chicken Chickpea Soup inspired by Moroccan flavors, featuring tender spiced chicken thighs, chickpeas, basmati rice, and bright lemon accents simmered to perfection in a rich chicken broth. This comforting soup is 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
Soup Base and 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 pieces with spices: Whisk together salt, turmeric, cumin, and black pepper in a medium bowl. Add the chicken pieces and toss well to evenly coat with the spice blend.
- Brown the chicken in olive oil: Heat the olive oil in a large, thick-bottomed soup pot over medium-high heat. Add the spiced chicken pieces and brown them lightly on all sides, about 5 to 7 minutes total. Once browned, remove the chicken to a bowl and set aside.
- Sauté the onions, celery, garlic, and ginger: In the same pot, add the chopped onion and celery. Sauté until they soften and begin to brown, about 5 to 6 minutes. Add the minced garlic and grated ginger and cook for another minute to release their aromas.
- Add chicken, stock, bay leaves, and lemon zest, then simmer: Return the browned chicken pieces to the pot. Pour in the chicken stock, then add the bay leaves and lemon zest strips. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes to allow flavors to meld.
- Add rice, chickpeas, and lemon juice, then simmer: Stir in the basmati rice, chickpeas, and lemon juice. Bring back to a simmer and cook for an additional 20 minutes, or until the rice is tender and fully cooked.
- Season and garnish: Remove the bay leaves and lemon zest strips from the soup. Taste and adjust seasoning with salt and pepper as desired. Ladle the 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 bone-in chicken thighs for extra flavor if desired, adjusting cooking time accordingly.
- For a vegetarian version, substitute vegetable broth and omit chicken.
- Leftovers store well and flavors improve after a day in the fridge.
- Adjust lemon juice amount based on your preferred level of brightness.
Nutrition
- Serving Size: 1 bowl (about 1/6 of recipe)
- Calories: 426 kcal
- 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
