Paleo Moroccan Chicken Soup

Total time1 hr

Prep time15 min

Cook time45 min

This soup is a full sensory experience — warm, deeply spiced, and layered with the kind of complexity that makes you want a second bowl before you've finished the first. Bone-in, skin-on chicken thighs simmer low and slow until the meat is fall-apart tender, soaking up a broth built on ras el hanout, cumin, turmeric, cinnamon, and fresh ginger. That spice blend does serious heavy lifting here, delivering the soul of North African cooking without any grains, legumes, or processed shortcuts. Carrots and zucchini add body and a little sweetness, while a squeeze of fresh lemon juice at the end cuts right through the richness and ties everything together. Skipping the chickpeas keeps it strictly grain- and legume-free, which is exactly what you need when you're eating clean without sacrificing flavor. It serves four, making it a solid weeknight dinner or a meal-prep win that tastes even better the next day. Finish with fresh cilantro and an extra wedge of lemon, and you've got a bowl that looks as good as it tastes.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and grated
2 tsp ras el hanout
1 tsp ground cumin
1 tsp ground turmeric
½ tsp ground cinnamon
¼ tsp cayenne pepper (optional)
1 can (14 oz) diced tomatoes
4 cups chicken broth
1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
2 medium zucchini, cut into ½-inch half-moons
1 can (14 oz) chickpeas, drained and rinsed (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 tsp salt, plus more to taste
½ tsp black pepper
2 tbsp fresh lemon juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.

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