Moroccan harira & chicken soup

Moroccan harira & chicken soup

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 4 - 5
This North African-inspired soup is flavoured with harissa and spices. Serve with houmous toasts and cooling yogurt

Nutrition and extra info

  • Freezable

Nutrition: per serving (5)

  • kcal316
  • fat14g
  • saturates3g
  • carbs28g
  • sugars17g
  • fibre7g
  • protein22g
  • salt1.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 tbsp olive oil, plus extra to drizzle
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 boneless, skinless chicken thigh
  • 1 leek, washed and finely sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 4 fat celery sticks, chopped into small pieces
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 3 large carrot, chopped into small pieces
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 big parsnip, peeled and chopped into small pieces
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • small pack coriander, stalks finely chopped, leaves reserved to serve
  • 1 tbsp cumin seed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground cinnamon
  • 2 tsp ground turmeric
  • 2 tbsp harissa (we used Belazu)
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 2 x 400g cans chopped tomatoes
  • 2 chicken stock cube, crumbled
  • 85g raw green lentil
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp golden caster sugar
  • natural yogurt, toast and houmous, to serve

Method

  1. Heat half the oil in a frying pan, season the thighs and brown really well on both sides. Remove to a plate. Tip a mug of water into the pan and simmer, scraping up all the browned bits. Tip this liquid into a measuring jug for later.

  2. Put the remaining oil, the vegetables and coriander stalks in a big saucepan. Gently cook until the veg is softened – about 5 mins. Stir in the spices, turn up the heat, and cook for a few mins. Stir in the harissa, followed by the tomatoes, the chicken, stock cubes and lentils. Top up your jug of chickeny juices to 500ml with water, then add this, too. Bring to a simmer, cover and cook for 30 mins.

  3. Lift the chicken from the soup and shred finely using a couple of forks. Return to the soup with the lemon zest and juice, sugar, and season to taste. Ladle into bowls with a dollop of yogurt and the coriander leaves, and serve with toast, spread with houmous and drizzled with oil.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (13)

polofeb14's picture
5

I made this soup and it was delicious and so plentiful I was able to feed four and freeze half. Added chilli for extra zap and a carton of chick peas. Served with flatbreads, olives and grilled halloumi.

Gompy's picture

To make as a stew, fry diced meat in heaped tablespoon plain flour and leave in chunks. Add dumplings for final 30 minutes cooking.

Frances1983's picture

I made this soup recently and it was absolutely delicious! Big hit with the family :-)

I do recommend to NOT leave out the lemon juice, it really lifts the flavors.

oliviaindia's picture

I make this soup alot and actually made it into more of a stew once (just less watery and more veg) and it was delicious.

chantal_de's picture

Did this recipe for the first time yesterday... Absolutely delicious !! Added some cous cous to it since I didn't have any bread. Will be doing it again and again!!

villaval's picture
5

Followed the recipe to the letter. Absolutely Gorgeous!

sllyst's picture
4

Very nutritious, filling and flavourful. Had it with garlic naans.

drfabio's picture
5

Just amazing! Warming, comforting, and it felt like it was doing us all sorts of good - I think this will become our family's chicken noodle soup!

Frantic Flapjack's picture

This soup was sooo good. It's bursting with flavour and so good for you. I also added a tin of chickpeas. It was excellent with toast and houmous.

Jenneil1's picture
5

This soup was really lovely. Even better the next day for lunch. Will definately be making regularly.

SuziB's picture

I made this with left over Christmas turkey (and turkey stock). Was delicious.

noni_e's picture
5

Truly delicious. I substituted fresh stock for the cubes, and preserved lemon for the fresh juice and rind, chopped finely and added with the harissa, which, by the way I increased to 3 tbls because we like it hot. I did find the cooking times weren't long enough in the recipe. I will definitely cook this again. The flavours are divine.

kerrytabreham's picture

This soup was amazing, I put chickpeas in mine and didn't put in the lemon juice. I would highly recommend this recipe.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…