Harira Recipe With Chicken: A Hearty Moroccan Soup

Harira is a richly seasoned Moroccan soup often made with tomatoes, lentils, chickpeas, herbs, and a little flour to give the broth body. This chicken version is filling but straightforward, with lemon and fresh herbs added at the end for a bright finish; family and regional versions vary in their legumes, spices, and thickening.

Ingredients

1 tablespoon olive oil (15 ml)
1 medium yellow onion, finely chopped (about 1 cup / 150 g)
2 celery ribs, finely chopped (about 1 cup / 100 g)
2 garlic cloves, minced (about 2 teaspoons / 6 g)
1 teaspoon ground ginger (2 g)
1 teaspoon ground cumin (2 g)
1 teaspoon ground turmeric (3 g)
½ teaspoon ground cinnamon (1 g)
¼ teaspoon freshly ground black pepper (0.5 g), plus more to taste
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (450 g)
1 can crushed tomatoes (14.5 ounces / 411 g)
6 cups low-sodium chicken broth (1.4 L)
½ cup brown or green lentils, rinsed and picked over (100 g)
1 can chickpeas, drained and rinsed (15 ounces / 425 g can; about 240 g drained)
½ cup finely chopped fresh cilantro (about 15 g)
½ cup finely chopped fresh flat-leaf parsley (about 15 g)
¼ cup all-purpose flour (30 g)
⅓ cup cold water (80 ml), for the flour mixture
½ cup vermicelli or broken angel-hair pasta (about 50 g)
1 teaspoon fine salt (6 g), or to taste
2 tablespoons fresh lemon juice (30 ml), plus lemon wedges for serving

Instructions

Prepare the ingredients. Chop the onion and celery, mince the garlic, rinse the lentils and chickpeas, and cut the chicken into evenly sized pieces. Chop the cilantro and parsley, keeping a little aside for serving if desired. Measure the flour and cold water into a small bowl but do not mix them yet.
Soften the vegetables and toast the spices. Warm the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened but not browned. Stir in the garlic, ginger, cumin, turmeric, cinnamon, and black pepper. Cook for 30 seconds, just until fragrant.
Start the broth. Add the chicken pieces and stir to coat them in the spices. Add the crushed tomatoes, broth, lentils, and salt. Bring the pot to a boil, then lower the heat so the soup simmers gently. Partially cover and cook for 35 to 40 minutes, stirring once or twice, until the lentils are tender and the chicken is cooked through.
Check the chicken. Use an instant-read food thermometer in the thickest chicken pieces, avoiding the pot; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If any pieces have not reached that temperature, continue simmering and check again. Shred larger pieces with two forks if you prefer smaller bites, or leave them whole.
Add chickpeas and herbs. Stir in the drained chickpeas, cilantro, and parsley. Simmer uncovered for 5 minutes so the chickpeas heat through and the herbs flavor the broth.
Thicken the soup gradually. Whisk the flour with the cold water until smooth. Stir a ladleful of hot broth into the flour mixture, then slowly pour it back into the pot while stirring. Simmer for 5 minutes, stirring often so the flour does not settle or form lumps. The broth should look lightly creamy, not pasty.
Cook the pasta and finish. Add the vermicelli and simmer according to its package time, usually 3 to 5 minutes, until just tender. Stir in the lemon juice, taste, and adjust the salt, pepper, or lemon. Serve hot with lemon wedges and the reserved herbs.

Tips

Use a gentle simmer rather than a hard boil. Vigorous bubbling can break up the chicken and make lentils cook unevenly; stir the bottom of the pot occasionally, especially after adding flour.
For a thicker soup, simmer a few extra minutes after adding the flour mixture. For a looser broth, stir in a little hot broth or water; the pasta will continue absorbing liquid as the soup stands.
Brown or green lentils hold their shape better than red lentils. Red lentils work in a pinch, but they soften quickly and make the soup thicker and less distinct in texture.
If you cannot find vermicelli, use broken angel-hair pasta or omit it. Traditional harira ingredients and proportions vary; this practical version keeps the method simple while retaining the tomato, legumes, herbs, and warm spices.

Serving Suggestions

Serve harira as a generous main-course soup with crusty bread, warm flatbread, or Moroccan khobz for dipping. Put lemon wedges on the table so everyone can brighten their bowl to taste. A small plate of dates or a simple salad with cucumber and tomato makes an easy accompaniment without competing with the soup’s spices.

Variations

To make the soup without chicken, leave it out and use vegetable broth; add another ½ cup (100 g) of lentils or an extra can of chickpeas for a fuller bowl. For a meatier flavor, replace the chicken thighs with 1 pound (450 g) of ground beef or lamb, browning it with the softened vegetables; cook ground meat to 160°F (71°C), checked with a food thermometer.

For a gluten-free version, replace the flour with 2 tablespoons (16 g) cornstarch whisked with ¼ cup (60 ml) cold water, and use gluten-free pasta or leave out the noodles. Stir the slurry in near the end and simmer until the soup thickens. The result may be glossier and less traditionally cloudy than a flour-thickened broth.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in shallow, airtight containers. Harira keeps for 3 to 4 days in the refrigerator. The pasta absorbs broth during storage, so add a splash of water or broth when reheating. Warm gently on the stove, stirring often, until the soup reaches 165°F (74°C); check with a food thermometer. Reheat only the portion you plan to eat.

For longer storage, freeze the soup for up to 3 months in freezer-safe containers, leaving a little space for expansion. Pasta can turn soft after freezing, so for best texture, freeze the soup before adding vermicelli and cook fresh pasta when serving. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Do not leave the soup at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make chicken harira ahead?
Yes. Prepare the soup through the chickpea and herb step, cool and refrigerate it, then add the flour mixture and pasta while reheating. This keeps the noodles from soaking up too much broth before serving.

Why is my harira too thick?
Lentils, flour, and pasta all thicken the soup, especially as it cools. Stir in hot broth or water a little at a time until it reaches the consistency you like, then taste and adjust the salt and lemon.

Can I use dried chickpeas?
Yes, but cook them separately until tender before adding them. Dried chickpeas need soaking and a longer cooking time than this recipe allows, and adding them uncooked would leave them too firm when the chicken and lentils are done.

Can I use chicken breast instead of thighs?
Yes. Cut breast meat into even pieces and begin checking it earlier, since it can dry out if simmered too long. Regardless of the cut, check the thickest pieces with a food thermometer and cook poultry to 165°F (74°C).

What can I use instead of fresh cilantro?
Use extra parsley if cilantro is unavailable, or replace it with a smaller amount of fresh mint for a different herbal note. Dried herbs are more concentrated and less fresh-tasting; if needed, use about 1 tablespoon dried cilantro or parsley and add it with the broth.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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