Description
A bright, nourishing soup featuring tender chicken, chickpeas, rice, garlic, and lemon. This Moroccan-inspired dish is comforting yet refreshing, perfect for cozy evenings or chilly days.
Ingredients
Scale
- 1 ¼ lbs boneless skinless chicken thighs (cut into 1-inch pieces)
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground black pepper
- 2 tbs extra-virgin olive oil
- 1 medium onion (chopped (about 1 ½ c))
- 1 celery rib (chopped (about ⅓ c))
- 4 cloves garlic (minced (about 1 ½ tbs))
- 1 tsp fresh ginger (grated (or ½ tsp ground ginger))
- 2 bay leaves
- 6 c chicken stock
- 2 –3 strips lemon zest (from 1 lemon)
- 2 tbs fresh lemon juice
- ⅓ c basmati rice
- 1 15 oz can chickpeas (drained and rinsed, or 1 ½ c cooked chickpeas)
- Salt and pepper (to taste)
- Fresh cilantro or parsley (for garnish)
Instructions
- In a mixing bowl, combine the salt, turmeric, cumin, and black pepper. Add the chicken pieces and toss until evenly coated with the spice mixture. Set aside to marinate briefly while preparing the pot.
- In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, turning occasionally, until lightly browned on all sides. Remove from the pot and transfer to a bowl; set aside.
- Add the chopped onion and celery to the same pot. Sauté for approximately 5–6 minutes, or until softened and lightly golden. Add the minced garlic and grated ginger; cook for an additional minute until fragrant.
- Return the chicken to the pot, then add the chicken stock, bay leaves, and lemon zest strips. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover partially, and let simmer for 15 minutes to develop flavor.
- Stir in the basmati rice, chickpeas, and lemon juice. Continue simmering uncovered for 20 minutes, stirring occasionally, until the rice is tender and the broth has slightly thickened.
- Remove and discard the bay leaves and lemon zest. Season with additional salt and pepper as needed. Ladle the soup into bowls and garnish with chopped cilantro or parsley. Serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg