A warm and comforting Moroccan-inspired chicken and vegetable soup layered with aromatic spices. Using ready-to-use minced garlic and fresh ginger makes this dish effortless and full of flavor. Perfect for a cozy meal at home.
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Dice the carrots, celery, onions, and zucchini. Mince the garlic and ginger if not using pre-minced versions.
Season the chicken thighs with salt and black pepper.
Heat olive oil in a large pot over medium heat. Add onion, carrots, and red bell pepper and sauté until softened and fragrant.
In a separate pot, boil the chicken breasts for about 20 minutes, until fully cooked. Remove, shred or chop, and set aside.
Add the vegetables, ground cumin, coriander, turmeric, and paprika. Stir to combine and cook for 1-2 minutes to toast the spices.
Add the sweet potatoes into the pot and simmer until they are tender.
Pour in the chicken broth and return the chicken thighs to the pot. Bring to a simmer and cook for 20 minutes.
Stir in spinach until just wilted.
Taste and adjust seasoning with salt and black pepper as needed.
For extra flavor, garnish the soup with fresh cilantro or parsley before serving.
You can use pre-cooked shredded chicken for a quicker version of this recipe.
Can I use chicken breast instead of chicken thighs?
Yes, chicken breast can be used, but chicken thighs provide more flavor and tenderness.
Can I make this soup vegetarian?
Yes, you can substitute the chicken with more chickpeas or tofu and use vegetable broth instead of chicken broth.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, this soup freezes well. Store in freezer-safe containers for up to 3 months.
What can I serve with this soup?
Serve with crusty bread or a side of rice for a complete meal.
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