Moroccan Chicken Soup Recipe - Andrea Meyers

Moroccan Chicken Soup

Adapted from The Essential EatingWell Cookbook.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Author Andrea Meyers


  • 1 tablespoon sweet paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 16 ounces boneless, skinless chicken breast, cut into 1/2-inch strips
  • 1 tablespoon extra-virgin olive oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon saffron threads, crushed (optional)
  • 1/4 teaspoon cayenne pepper
  • 1 cinnamon stick
  • 6 cups homemade chicken stock or reduced-sodium broth
  • 6 ounces peeled diced butternut squash
  • 4 ounces white mushrooms, diced
  • 2 carrots, grated
  • 2 tablespoon lemon juice
  • 1/4 cup chopped fresh mint or parsley


  • Combine the paprika, cumin, and coriander. Place cut chicken strips in the medium bowl and toss with 1 tablespoon of the spice mixture.
  • Heat the olive oil in the pot over medium heat. Add the chicken and cook until browned, about 3 to 4 minutes. Transfer to a plate.
  • Add the onions and garlic to the pot and cook, stirring, until softened, about 5 minutes. Add the saffron, cayenne, cinnamon stick, and the rest of the spice mixture. Cook, stirring, for 1 minute.
  • Add the broth, squash, and the chicken. Cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
  • Add the mushrooms and carrot and simmer until the vegetables are tender and the chicken is cooked through, about 5 minutes. Discard the cinnamon stick. Stir in the lemon juice. Ladle the soup into bowl and garnish with the mint.


  • medium bowl
  • large pot with lid