Moroccan harira & chicken soup

Moroccan harira & chicken soup

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(18 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 4 - 5

This North African-inspired soup is flavoured with harissa and spices. Serve with hummus toasts and cooling yogurt

Nutrition and extra info

  • Freezable

Nutrition: per serving (5)

  • kcal316
  • fat14g
  • saturates3g
  • carbs28g
  • sugars17g
  • fibre7g
  • protein22g
  • salt1.6g
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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 thighs
  • 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 carrots, 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 parsnips, 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 seeds
  • 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 cubes, crumbled
  • 85g raw green lentils
    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 hummus, 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 hummus and drizzled with oil.

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Comments, questions and tips

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scutting
22nd May, 2018
5.05
Fantastic! I like less chicken and more broth.
Sarah Cunningham's picture
Sarah Cunningham
27th Feb, 2018
Delicious - initially though it served way more than 4, but then we both had seconds.... Totally agree that the lemon juice is utterly vital - used extra chicken, threw in an extra sweet potatoe as short on parsnips and served with rice as I’m gluten free - nom nom nom
HKcook
5th Dec, 2017
5.05
I love this recipe and have altered it slightly to use up the leftover roast chicken. I also blitz most of the veg before adding in the chicken. The result is more a stewy broth than a soup, but equally delicious.
monkey_dog_brown
8th Sep, 2017
5.05
I make this dish regularly and we love serving it scooped up with toasted pittas spread with plain houmous. I find you have to chop the carrot and parsnip into very small dice or it takes too long to cook. I use a tin of ready cooked puy lentils (drained & rinsed) instead of the raw green lentils & it works really well. The lemon really lifts the flavours so don't leave it out. I don't think it freezes very well as it goes mushy and loses all the spiciness.
polofeb14
30th May, 2016
5.05
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
21st Jun, 2015
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
13th May, 2015
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
10th Mar, 2015
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
26th Feb, 2014
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
10th Feb, 2014
5.05
Followed the recipe to the letter. Absolutely Gorgeous!

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Sarah Cunningham's picture
Sarah Cunningham
27th Feb, 2018
Chunky! You can easily bubble off a bit of the sauce and serve this as a delicious dish with seasoned rice - double the harrisa to make it closer to a ‘curry’. Particularly good if your chicken comes in packs of 6 not 4 - just embrace the thickness!