Delicious Moroccan-inspired soup to brighten up a cold winter day.
Now here’s a soup to brighten up a cold winter day!
I looked to the flavors of Morocco for inspiration for this lemon chicken chickpea soup.
Elise Bauer
A bright, warm, and wonderfully satisfying chicken soup.
And, if you, like me, are fending off a cold, you need this chicken soup!
Add the chicken pieces and toss with the spices to coat.
Elise Bauer
Heat olive oil in a large, thick-bottomed soup pot on medium high.
Add the chicken pieces and brown lightly on all sides, 5-7 minutes total.
Remove chicken to a bowl and set aside.
Elise Bauer
Add the chopped onion and celery to the pot.
Saute until lightly browned, about 5 to 6 minutes.
Add the garlic and ginger and cook a minute more.
Elise Bauer
Add the chicken pieces back to the pot.
Add the stock, bay leaves, lemon zest strips.
Bring to a simmer and simmer for 15 minutes.
Elise Bauer
Add the rice, chickpeas, and lemon juice.
Bring to a simmer and cook for 20 minutes, until the rice is cooked through.
Remove bay leaves and lemon peel strips.
Elise Bauer
Add salt and pepper to taste.
Garnish with cilantro or parsley to serve.
