When I’m craving something warm and comforting, this Moroccan Harira Chicken Soup is my go-to recipe. With a blend of tender chicken, hearty lentils, and warming spices, it’s perfect for chilly days when you want a little extra warmth in each bite.

The beauty of this soup is in its simplicity – it slowly simmers, bringing out the rich flavours of cumin, coriander, and cinnamon, filling your kitchen with an irresistible aroma.

Like my Slow Cooker Chicken and Sweetcorn Soup or the ever-satisfying Slow Cooker Boneless Chicken Thighs Soup, this recipe uses a slow cooker to make cooking effortless. All you need to do is prep your ingredients, and let time and warmth do the rest.

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Moroccan Harira Chicken Soup Ingredients

• 3 grams of olive oil, plus extra to drizzle
• 4 boneless, skinless chicken thighs
• 1 leek, washed and finely sliced
• 4 grams of celery stalks, chopped into small pieces
• 3 large carrots, chopped into small pieces
• 2 large parsnips, peeled and chopped into small pieces
• 1 small pack of coriander, stalks finely chopped and leaves reserved for garnish
• 1 gram of cumin seeds
• 2 grams each of ground cumin, coriander, cinnamon, and turmeric
• 2 grams of harissa paste (Belazu recommended)
• 2 x 400-gram cans of chopped tomatoes
• 2 chicken stock cubes, crumbled
• 85 grams of dried green lentils
• Zest and juice of 1 lemon
• 1 gram of golden caster sugar
• Natural yogurt, to serve (optional)

How To Make Moroccan Harira Chicken Soup

1. Prepare Your Chicken: If necessary, preheat your slow cooker. Heat half the olive oil in a frying pan. Season the chicken thighs, then brown them well on both sides. Transfer the browned chicken to a plate. Pour a small amount of water into the pan and simmer, scraping up any browned bits. Pour this liquid into a measuring jug and set aside.
2. Cook the Vegetables: In a large saucepan, heat the remaining olive oil. Add the leek, celery, carrots, parsnips, and chopped coriander stalks. Cook gently for about 5 minutes until softened. Stir in the cumin seeds, ground cumin, coriander, cinnamon, and turmeric. Increase the heat slightly, and cook for a few more minutes until aromatic.
3. Build the Soup Base: Stir in the harissa paste, then add the chopped tomatoes, browned chicken thighs, crumbled stock cubes, and green lentils. Top up the reserved pan juices to 500 milliliters with water, then pour this mixture into the saucepan. Bring the soup to a gentle simmer, then carefully transfer everything to the slow cooker. Cover and cook for 2-3 hours until the vegetables are tender.
4. Shred the Chicken: Remove the chicken thighs from the slow cooker and shred them finely using two forks. The chicken should be tender enough to break apart easily. Return the shredded chicken to the slow cooker and add the lemon zest, lemon juice, and caster sugar. Stir well and season to taste.
5. Serve and Garnish: Ladle the soup into bowls. Top each with a dollop of natural yogurt if desired, and sprinkle with fresh coriander leaves. Drizzle with a little extra olive oil, if you like, and serve warm.

Recipe Tips

• Add Extra Veggies: For added texture and nutrition, add diced sweet potatoes or bell peppers alongside the other vegetables, giving the soup an extra layer of flavour and richness.
• Make it Vegetarian: For a meat-free version, replace the chicken with chickpeas or an extra 100 grams of lentils, adjusting the spices to taste for a flavourful vegetarian alternative.
• Adjust the Spice Level: If you prefer a milder soup, reduce the harissa to 1 tablespoon, or for a spicier kick, add an extra ½ tablespoon and a pinch of red chilli flakes.
• Use Fresh Herbs for Garnish: Add chopped fresh mint or parsley just before serving. This fresh garnish enhances the soup’s visual appeal and adds a burst of flavour with every bite.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken Thighs Boneless Stew
• 5 Ingredient Crockpot Chicken Noodle Soup
• Slow Cooker Chunky Tomato Soup