Moroccan-Style Chickpea and Chicken Soup | Crock Pot Chicken Soup Recipe

This soup makes a substantial and delicious meal for four to six adults. Hearty and warming enough to serve in the depths of winter, it is also light and fresh enough to enjoy as an easy summer meal.

To make a soup meal more fun, it is nice to have some special soup bowls to serve substantial soups like this one in.  This color is perfect for winter - click the picture to see the other colors this bowl is available in.

Moroccan-Style Chickpea and Chicken Soup

Serves 4 to 6

Cooks in 3½ to 4½ hours on low

1 Tbsp olive or canola oil

2 large boneless, skinless, fat trimmed chicken breasts (about 1lb or 500g)

1 medium to large onion, peeled, quartered and sliced

1 large carrot, peeled and diced

1 tsp ground cumin

1 tsp ground coriander

½ tsp tumeric

½ tsp chilli powder

¼ tsp ground cinnamon

2 x 400g canned diced tomatoes in juice

3 Cups chicken stock

2 x 300g cans chickpeas, rinsed and drained

1 tsp paprika

zest and juice of a lemon

½ – 1 tsp salt

garnish with 3-4 Tsp chopped fresh coriander and sour cream when serving

• Heat the oil in a large frypan. Add the chicken breasts, whole, and cook over a high heat for 2 minutes on each side, brown lightly. While they are cooking, prepare the vegetables.
• Coat the inside of the crock pot insert with non-stick spray. Transfer the lightly browned chicken to the slow cooker.
• Add the vegetables to the frypan and scramble fry for 3-5 minutes to soften the onion. Stir in the cumin, coriander, tumeric, chilli powder and cinnamon, continue to cook for another minute.
• Add the vegetables and the remaining ingredients (except garnish). Stir to combine, cover and cook on low for 3½ to 4½ hours.
• Remove chicken from slow cooker and set aside until cool enough to handle. Using two forks, shred the meat and return it to the slow cooker. Stir in most of the fresh chopped coriander and cook for another 15-30 minutes.

Serve the soup in pre-warmed soup bowls, add a little dollop of sour cream, sprinkle with chopped coriander and with team up with a crusty loaf or warmed flat breads.

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