adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon Chicken Chickpea Soup
Lemon Chicken Chickpea Soup
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Tangy Moroccan lemon chicken soup with chickpeas, rice, and fragrant spices. Simply delightful!
Ingredients:
  • 1 1/4 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil
  • 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
  • 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:
  • Combine salt, turmeric, cumin, and black pepper in a bowl. Coat chicken pieces in the spice mixture.
  • In a large, thick-bottomed soup pot over medium-high heat, sear the chicken in olive oil until lightly browned on all sides, about 5-7 minutes. Transfer the chicken to a bowl and set aside.
  • In a pot, sauté onions and celery until lightly browned, about 5 to 6 minutes. Add garlic and ginger, cook for another minute.
  • Simmer the chicken pieces with stock, bay leaves, and lemon zest strips for 15 minutes before returning the chicken to the pot.
  • Combine rice, chickpeas, and zesty lemon juice in a pot. Simmer until rice is tender, about 20 minutes.
  • Season with salt and pepper to taste. Discard bay leaves and lemon peel strips. Finish with a sprinkle of fresh cilantro or parsley before serving.

Similar Recipes