Moroccan Chicken Soup prepared 2 different ways



It's been a while since I shared a new soup recipe even though I make soup all the time. I eat soup no matter the time of year. The soups I make are healthy and easy, and they yield plenty of leftovers. To me, that last part is a big deal. I live for leftovers because I don't like eating out on weekdays, but also I don't have the energy to cook every night.

That's one of the biggest reasons why I love the Instant Pot—you can make a lot of food in a short time period.

I used to not be an Instant Pot believes. I thought, "I already have a slow cooker, what's the big deal?" But they're very different. If you don't own one already, I highly recommend asking for one for Christmas!

All that to say this is the first Instant Pot recipe I've ever posted to my blog! I'm going to include a slow cooker version too for those of you who do not have an Instant Pot.

This Moroccan chicken soup is PACKED with flavor! The spices play a big role. It has coriander, cumin, turmeric, and cayenne. But there's also a "secret" ingredient that plays a big role in the flavor, and that is preserved lemon. Preserved lemon is very common in North African cuisine. It's a lemon that has been pickled in a brine of water, lemon juice, and salt. You can purchase preserved lemons on Amazon or at international grocery stores. If you have trouble acquiring preserved lemon, you can substitute about 2 Tablespoons of lemon juice, but it won't pack nearly the same punch as preserved lemon!

Instant Pot Moroccan Chicken Soup
Yield: Serves 8 people
Ingredients

• 2 Tablespoons extra-virgin olive oil
• 1 1/2 to 2 pounds boneless, skinless chicken breasts
• 1 cup onion, chopped
• 4 garlic cloves, minced
• 1 Tablespoon ginger, minced
• 2 teaspoons coriander powder
• 2 teaspoons cumin powder
• 2 teaspoons turmeric powder
• 1 teaspoon cayenne powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cups sweet potatoes, peeled and cut into 1-inch cubes
• 1 cup carrots, cut into 1-inch rounds
• 1 preserved lemon, chopped
• 14.5 ounces diced tomatoes
• 4 cups chicken stock
• 4 cups chickpeas, cooked or from can
• Cilantro for garnish if desired

Directions

1. Set Instant Pot to "saute" and heat olive oil. Brown chicken in Instant Pot, about 4 minutes per side, making sure not to crowd pot. Transfer chicken to plate.
2. Add the onion to the pot and cook until tender and translucent, or about 2 minutes. Add garlic and ginger and cook for about 1 minute.
3. Add coriander, cumin, turmeric, cayenne, salt, and pepper and stir for about 15 seconds, making sure to coat onions with spices.
4. Deglaze Instant Pot with a couple tablespoons of stock, making sure nothing is sticking to bottom. Turn off saute setting.
5. Add sweet potatoes, carrots, preserved lemon, diced tomatoes, and chicken. Mix around before adding the rest of the chicken stock.
6. Close the lid and cook on normal pressure for 8 minutes.
7. Do a quick release of pressure. Add chickpeas and stir into soup until heated through.
8. Serve with cilantro and couscous to the side if desired

Slow Cooker Moroccan Soup
Yield: Serves 8 people
Ingredients

• 2 Tablespoons extra-virgin olive oil
• 1 1/2 to 2 pounds boneless, skinless chicken breasts
• 1 cup onion, chopped
• 4 garlic cloves, minced
• 1 Tablespoon ginger, minced
• 4 cups sweet potatoes, peeled and cut into 1-inch cubes
• 1 cup carrots, cut into 1-inch rounds
• 1 preserved lemon, chopped
• 14.5 ounces diced tomatoes
• 2 teaspoons coriander powder
• 2 teaspoons cumin powder
• 2 teaspoons turmeric powder
• 1 teaspoon cayenne powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cups chicken stock
• 4 cups chickpeas, cooked or from can
• Cilantro for garnish if desired

Directions

1. Drizzle olive oil in pan on stove and warm to medium heat.
2. Brown chicken in pan, about 4 minutes per side. Transfer chicken to plate.
3. Add the onion to the pan and cook until tender and translucent, about 2 minutes. Add garlic and ginger and cook for about 1 minute.
4. Deglaze pan with a couple Tablespoons of stock. Transfer to slow cooker.
5. Add sweet potatoes, carrots, preserved lemon, diced tomatoes, chicken, coriander, cumin, turmeric, cayenne, salt, and pepper. Mix around before adding rest of chicken stock.
6. Cook on regular heat for about 6 or until sweet potatoes and carrots are tender.
7. Open lid and add chickpeas. Stir until heated through.
8. Serve with cilantro.