Moroccan Chicken Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming Moroccan soup with tender chicken, lentils, and warm spices like cinnamon and cumin, brightened by saffron and preserved lemon. Elegant comfort food with dried apricots and spinach.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 teaspoons fresh ginger, grated
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- 4 cups chicken stock or chicken broth
- 1/2 cup dry brown lentils
- 1 teaspoon salt
- ½ teaspoon saffron
- ¼ cup dried apricots, chopped in small pieces
- 4 boneless, skinless chicken thighs, (close to 1 pound)
- 1 1/2 tablespoons preserved lemon, minced
- 1 teaspoon honey
- 3-4 oz fresh spinach
- ¼ cup flat-leaf parsley
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 726mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 694mg
- Calcium
- 57mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 726MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.