Moroccan-style Chicken and Noodle Soup

Ingredients

While the original Mexican Sopa de pollo y fideos is typically seasoned with Mexican spices like cumin and chili powder, this Moroccan adaptation incorporates a blend of fragrant spices such as cumin, coriander, turmeric, and cinnamon. The addition of Moroccan herbs like parsley and cilantro adds a fresh and vibrant flavor to the soup. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 cups (1.4 liters) chicken broth 6 cups (1.4 liters) chicken broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) diced carrots 1 cup (150g) diced carrots
• 1 cup (150g) diced celery 1 cup (150g) diced celery
• 1 cup (150g) diced bell peppers 1 cup (150g) diced bell peppers
• 1 cup (150g) diced zucchini 1 cup (150g) diced zucchini
• 1 cup (150g) cooked noodles (such as vermicelli or angel hair) 1 cup (150g) cooked noodles (such as vermicelli or angel hair)
• 2 tablespoons (8g) chopped fresh parsley 2 tablespoons (8g) chopped fresh parsley
• 2 tablespoons (8g) chopped fresh cilantro 2 tablespoons (8g) chopped fresh cilantro
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, paprika, and cayenne pepper (if using). Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
4. 4.
   Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
5. 5.
   Add the diced carrots, celery, bell peppers, and zucchini to the pot. Simmer for an additional 10 minutes, or until the vegetables are tender.
6. 6.
   Stir in the cooked noodles, chopped parsley, and chopped cilantro. Season with salt and pepper to taste.
7. 7.
   Let the soup simmer for another 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Moroccan-style Chicken and Noodle Soup hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Noodles — Cook the noodles separately according to the package instructions and add them to the soup just before serving to prevent them from becoming mushy.

Tips & Tricks

• For an extra burst of flavor, toast the ground spices in a dry pan before adding them to the soup.
• If you prefer a spicier soup, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
• Feel free to customize the vegetable selection based on what is in season or your personal preferences.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.

Serving advice

Serve the Moroccan-style Chicken and Noodle Soup in individual bowls, garnished with fresh herbs and a drizzle of olive oil. Accompany it with warm crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional chopped fresh herbs on top of the soup just before serving. You can also serve it in traditional Moroccan bowls or tagines for an authentic touch.