Moroccan-style chicken soup

Spiced with harissa and packed with chickpeas and leftover roast chicken, this Moroccan soup is full of flavour.

Serves: 5

Preparation time:  15 minutes

Cooking time:  35 minutes

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You will need

  • 1 tablespoon SO organic rapeseed oil
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • 3 teaspoons harissa spices by Sainsbury's
  • 125g pearl barley by Sainsbury's
  • 2 x 390g cartons chopped tomatoes with basil, chilli & oregano
  • 410g tin chickpeas, drained and rinsed
  • 50g dried apricots, chopped
  • 140g leftover cooked roast chicken, cut into bite-size pieces
  • ½ x 28g pack fresh flat leaf parsley, chopped, plus extra to garnish
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Recipe Information

Step by step guide to making Moroccan-style chicken soup

  1. Heat the oil in a large pan. Add the onion and carrots, and cook for 5 minutes until soft.
  2. Add the garlic and harissa spices and cook for a further minute. Stir in the pearl barley, chopped tomatoes and 1.3 litres of cold water. Bring to the boil then simmer for 15 minutes.
  3. Add the chickpeas to the pan with the dried apricots, leftover roast chicken meat and the chopped parsley. Cook for a further 10 minutes. Serve with extra parsley to garnish.

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Nutritional information for Moroccan-style chicken soup

Nutritional information for Moroccan-style chicken soup

Nutrition type per serving
Calories 248 kcal
Total Fat 6.0g
Saturated Fat 1.2g
Salt 1.0g
Sugar 15.5g

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