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30 • minutes
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4 • people
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Not too hard!

Moroccan Chicken Soup

5/5 (2)


  • tick1 tbsp Chantal Organics Extra Virgin Olive Oil
  • tick1 onion, finely diced
  • tick2 celery stalks, sliced on an angle
  • tick2 carrots, sliced thinly on an angle
  • tick3 garlic cloves, minced
  • tick1 tbsp ginger, grated
  • tick1 tsp turmeric
  • tick1 tsp ground cinnamon
  • tick1 tsp sweet paprika
  • tick½ tsp chilli flakes
  • tick½ packet mixed vegetable (we love King Soup)
  • tick3 cubes chicken stock mixed with 3 Litres of water (we love Kallo)
  • tick½ can Chantal Organics Chopped Tomatoes
  • tick1 can Chantal Organics Chickpeas, drained and rinsed
  • tick1 free range hot roast chicken, meat shredded bones discarded (we love Waitoa)
  • tick100g spinach
  • tick¼ cup parsley, roughly chopped (we love Superb Herb)
  • tick1 lemon, zested and juiced
  • To Serve
  • tick1/3 cup yogurt
  • tickGreen chili, chopped
  • tickCroutons


  • Step 1.

    Heat a large pot to a medium/high heat. Drizzle oil into the pot. Add onion, celery and carrots into the pot. Cook for 5 minutes, tossing often. Add in the garlic, ginger, turmeric, cinnamon, sweet paprika and chili flakes. Continue to cook for 1 minute until fragrant.

  • Step 2.

    Add the King soup mix, chicken stock and chopped tomatoes into the pot. Bring to the boil, then reduce heat to a simmer for 15 minutes.

  • Step 3.

    Add the shredded chicken, chickpeas, spinach, parsley and lemon juice to the pot and continue to simmer for 5 minutes.

  • Step 4.

    Serve with yogurt, croutons and green chili.

  • Tip:

    You can adjust the recipe to be vegan by removing the chicken and replacing the chicken stock with vegetable stock. Serve with coconut yogurt.

Chantal Organics Products used

Extra Virgin Olive Oil
Chopped Tomatoes

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