Moroccan chicken soup

This tasty soup is filled with veggies, legumes and spices, making it a filling supper option for cooler evenings.
Prep time:
10 minutes
Cook time:
30 minutes


  • 1 tbsp 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 vegetable soup mix
  • 3L chicken stock
  • ½ can chopped tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1 Waitoa Free Range Hot Roast Chicken, meat shredded bones discarded
  • 100g spinach
  • ¼ cup fresh parsley, roughly chopped
  • 1 lemon, zested and juiced

To Serve

  • 1/3 cup yogurt
  • Green chili, chopped
  • Croutons


  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 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.

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