Moroccan Harira Chicken Soup

Name: Moroccan Harira Chicken Soup
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 tablespoons (30 ml) olive oil; 1½ pounds (680 g) bone-in, skinless chicken thighs, patted dry (about 4 thighs); 1 large (250 g) yellow onion, finely diced; 2 stalks (120 g) celery stalks, finely diced; 4 cloves (15 g) garlic cloves, minced; 1 tablespoon (8 g) fresh ginger, finely grated; 1 teaspoon (2 g) ground ginger; 1 teaspoon (3 g) ground turmeric; 1 teaspoon (2½ g) ground cinnamon; 1 teaspoon (2 g) black pepper, freshly ground; 1 pinch (0.1 g) saffron threads, crumbled into 2 tablespoons warm water (optional); 1½ pounds (680 g) ripe tomatoes, or one 28-ounce (794 g) can whole tomatoes, grated on a box grater, skins discarded (or crushed by hand if canned); 2 tablespoons (32 g) tomato paste; 1 cup (30 g) fresh cilantro, leaves and tender stems, finely chopped, divided; ½ cup (15 g) fresh flat-leaf parsley, finely chopped; ¾ cup (150 g) brown or green lentils, rinsed and drained; 1 can (15 ounces) (425 g) canned chickpeas, drained and rinsed; 6 cups (1420 ml) low-sodium chicken broth; 1½ teaspoons (7 g) kosher salt, plus more to taste; 3 tablespoons (24 g) all-purpose flour; ¾ cup (180 ml) cold water; 1 whole lemon, half juiced (about 1 tablespoon / 15 ml), half cut into wedges for serving

From the MyKitchenBank Kitchen

A fragrant, hearty Moroccan soup of tender chicken thighs, lentils, chickpeas and ripe tomatoes, perfumed with ginger, cinnamon, saffron and fresh herbs, then thickened with a flour slurry and brightened with lemon.

Prep: 25 min
Cook: 1 hr 5 min
Total: 1 hr 30 min
Makes: About 3 quarts (2.8 liters), 6 generous bowls

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Ingredients

6 servings

2 tablespoons (30 ml) olive oil
1½ pounds (680 g) bone-in, skinless chicken thighs, patted dry (about 4 thighs)
1 large (250 g) yellow onion, finely diced
2 stalks (120 g) celery stalks, finely diced
4 cloves (15 g) garlic cloves, minced
1 tablespoon (8 g) fresh ginger, finely grated
1 teaspoon (2 g) ground ginger
1 teaspoon (3 g) ground turmeric
1 teaspoon (2.5 g) ground cinnamon
1 teaspoon (2 g) black pepper, freshly ground
1 pinch (0.1 g) saffron threads, crumbled into 2 tablespoons warm water (optional)
1½ pounds (680 g) ripe tomatoes, or one 28-ounce (794 g) can whole tomatoes, grated on a box grater, skins discarded (or crushed by hand if canned)
2 tablespoons (32 g) tomato paste
1 cup (30 g) fresh cilantro, leaves and tender stems, finely chopped, divided
½ cup (15 g) fresh flat-leaf parsley, finely chopped
¾ cup (150 g) brown or green lentils, rinsed and drained
1 can (15 ounces) (425 g) canned chickpeas, drained and rinsed
6 cups (1420 ml) low-sodium chicken broth
1½ teaspoons (7 g) kosher salt, plus more to taste
3 tablespoons (24 g) all-purpose flour
¾ cup (180 ml) cold water
1 whole lemon, half juiced (about 1 tablespoon / 15 ml), half cut into wedges for serving

Equipment (6)

5- to 6-quart (4.7–5.7 L) Dutch oven or heavy soup pot
Chef's knife and cutting board
Box grater or rasp-style grater
Medium bowl and whisk
Ladle
Tongs

Steps

Before you start

Chop all vegetables and herbs before you turn on the heat; the soup moves quickly once the pot is hot.
Brown lentils need no soaking, but rinse them well and pick out any stones.
Use canned chickpeas, drained and rinsed, for convenience. Cooked from dried, you will need about 1 cup (170 g) dried chickpeas, soaked overnight and cooked until tender.
Whisk the flour slurry just before you use it, since the flour settles quickly.

1
Brown the chicken
- Season the chicken thighs with ½ teaspoon of the salt.
- Heat the olive oil in a 5- to 6-quart (4.7–5.7 L) Dutch oven over medium-high heat until it shimmers.
- Add the thighs and sear without moving them for 3 to 4 minutes per side, until deep golden.
- Transfer to a plate.
- The chicken will not be cooked through yet.
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Ready when: Both sides are deep golden and release easily from the pot.
Tip: Work in two batches if the thighs touch; crowding steams the chicken instead of browning it.
2
Soften the aromatics
- Reduce the heat to medium.
- Add the onion and celery to the fat in the pot and cook, stirring often, for 6 to 7 minutes.
- Scrape up the browned bits as the vegetables release moisture.
- Add the garlic and fresh ginger and stir for 1 minute.
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Ready when: Onion is soft and translucent with lightly golden edges, and the garlic smells fragrant.
3
Bloom the spices
- Stir in the ground ginger, turmeric, cinnamon, black pepper and the tomato paste.
- Cook, stirring constantly, for 1 minute, until the paste darkens slightly and the spices smell toasty.
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Ready when: The paste turns a brick red and the spices smell toasty.
Tip: If the pot looks dry or the spices stick, add a splash of broth.
4
Add tomatoes and herbs
- Add the grated tomatoes with their juices, half of the cilantro (½ cup / 15 g), all of the parsley and the saffron with its soaking water, if using.
- Simmer for 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.
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Ready when: The tomatoes are saucy and no longer watery.
5
Simmer chicken and lentils
- Pour in the broth and add the lentils and the remaining 1 teaspoon salt.
- Return the chicken and any juices to the pot, nestling the thighs into the liquid.
- Bring to a boil over high heat, then reduce to low.
- Cover partially and simmer for 30 minutes, stirring once or twice, until the lentils are nearly tender.
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Ready when: Lentils are nearly tender with a slight bite, and the soup bubbles gently, not vigorously.
Tip: Keep the simmer gentle; hard boiling toughens the chicken and splits the lentils.
6
Shred the chickenOven 175°F / 80°C
- Use tongs to move the thighs to a cutting board.
- Check that the thickest part reads 175°F (80°C), then let them cool for 5 minutes.
- Pull the meat off the bones in bite-size pieces, discarding bones and any gristle.
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Ready when: Meat is very tender and pulls easily from the bone; juices run clear.
Tip: If a thigh is not tender yet, return it to the pot for 10 more minutes.
7
Add chickpeas
- Stir the chickpeas and the shredded chicken into the pot.
- Simmer over low heat for 10 minutes, until the lentils are fully tender and the flavors meld.
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Ready when: Lentils are completely soft and easily mashed against the side of the pot.
8
Thicken the soup
- Whisk the flour and cold water in a medium bowl until completely smooth.
- Raise the heat to medium.
- Slowly pour the slurry into the soup in a thin stream while stirring constantly.
- Add the remaining ½ cup (15 g) cilantro.
- Simmer for 5 minutes, stirring often, until the soup is lightly thickened and no longer tastes of raw flour.
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Ready when: The soup coats the back of a spoon and has a silky body.
Tip: Pour the slurry slowly while stirring; dumping it in at once can cause lumps.
9
Finish and serve
- Remove the pot from the heat.
- Stir in the lemon juice, then taste and add more salt and pepper if needed.
- Ladle into bowls and serve hot with the lemon wedges.
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Ready when: The soup tastes bright and well seasoned, with a balanced savory-sour finish.
Tip: The soup thickens as it stands; thin with a splash of hot broth or water if needed.

Good to know

Tips

Grating fresh tomatoes and discarding the skins gives a smooth, bright base without tough peels.
Use bone-in thighs; the bones add body and flavor to the broth.
Serve with dates or a hard-boiled egg on the side for a traditional touch.
Season at the end; broth, canned chickpeas and reduction vary in saltiness.

Make ahead

"Make the soup through step 7 up to 3 days ahead and refrigerate. Reheat gently, then make the flour slurry and finish with steps 8 and 9 just before serving."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (best frozen before adding the lemon juice). Thaw overnight in the fridge and reheat over medium-low heat, stirring often and thinning with broth or water, until steaming hot (165°F / 74°C)."

Substitutions

bone-in, skinless chicken thighs → bone-in chicken breasts. Cook only until 165°F (74°C), about 20–25 minutes of simmering, to avoid dry meat.
brown or green lentils → green or French du Puy lentils. Same amount; they hold their shape a little better and may need 5 extra minutes.
all-purpose flour → cornstarch. Use 1½ tablespoons (12 g) whisked into the water; simmer just 2 minutes.
canned chickpeas → cooked dried chickpeas. Use about 1½ cups (250 g) cooked chickpeas.