Description
This Lemon Chicken Chickpea Soup is a delicious Moroccan-inspired dish that combines tender spiced chicken thighs, chickpeas, and basmati rice in a bright, flavorful broth infused with lemon and aromatic spices. Perfect for brightening a cold day, this hearty soup is both comforting and refreshing.
Ingredients
Scale
Chicken and Spices
- 1 1/4 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Vegetables and Aromatics
- 1 onion, chopped (about 1 1/2 cups)
- 1 celery rib, chopped (about 1/3 cup)
- 4 cloves garlic, minced (about 1 1/2 Tbsp)
- 1 teaspoon grated fresh ginger (or powdered ginger)
- 2 bay leaves
Soup Base and Extras
- 6 cups chicken stock
- 2-3 strips lemon zest from one lemon
- 2 tablespoons lemon juice
- 1/3 cup basmati rice
- 1 15-ounce can chickpeas, drained, or 1 1/2 cups cooked chickpeas
- Cilantro or parsley for garnish
Instructions
- Coat the chicken pieces with spices: In a medium bowl, whisk together salt, turmeric, cumin, and black pepper. Add the chicken pieces and toss thoroughly to evenly coat all pieces with the spice mixture.
- Brown the chicken in olive oil: Heat the olive oil in a large, thick-bottomed soup pot over medium-high heat. Add the spiced chicken pieces in a single layer and brown lightly on all sides for about 5-7 minutes. Once browned, remove the chicken from the pot and set aside in a bowl.
- Sauté the onions, celery, garlic, and ginger: In the same pot, add the chopped onion and celery. Sauté until they become lightly browned and softened, about 5 to 6 minutes. Add the minced garlic and grated ginger, cooking for an additional minute to release their flavors.
- Add the chicken, stock, bay leaves, and lemon zest, then simmer: Return the browned chicken pieces to the pot along with the chicken stock, bay leaves, and lemon zest strips. Bring the mixture to a gentle simmer and let it cook for 15 minutes to allow flavors to meld.
- Add the rice, chickpeas, and lemon juice, then simmer: Stir in the basmati rice, chickpeas, and lemon juice. Continue simmering for about 20 minutes, or until the rice is fully cooked and tender.
- Season and garnish: Remove the bay leaves and lemon zest strips from the soup. Taste and adjust the seasoning with additional salt and pepper if needed. Finish by garnishing with freshly chopped cilantro or parsley before serving.
Notes
- Delicious Moroccan-inspired soup perfect for brightening a cold winter day.
- Use fresh lemon zest and juice for the brightest flavor, but bottled lemon juice can be used in a pinch.
- For a gluten free option, ensure your chicken stock is gluten free.
- You can substitute basmati rice with jasmine rice or even small pearl pasta for variation.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 bowl (approx. 1/6th of recipe)
- Calories: 426 kcal
- Sugar: 10 g
- Sodium: 1049 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 122 mg
