Chicken harira is a beloved Moroccan soup traditionally made with lamb or beef, but this version swaps in chicken for a lighter, weeknight-friendly twist. It’s a rich, tomato-based soup with lentils, chickpeas, and a warm blend of spices, thickened with a flour-and-water mixture and finished with fresh herbs and lemon. The chicken adds deep flavor and makes it a complete, satisfying meal in a bowl.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5 oz / 411 g) can diced tomatoes, with their juices
- 2 tablespoons (32 g) tomato paste
- 1 cup (200 g) dried brown or green lentils, rinsed
- 1/2 cup (100 g) dried chickpeas, soaked overnight and drained (or 1 can, drained and rinsed)
- 8 cups (1.9 L) chicken broth
- 1 1/2 pounds (680 g) boneless, skinless chicken thighs
- 1/2 cup (60 g) all-purpose flour
- 1 cup (240 ml) water
- 1/2 cup (20 g) fresh cilantro, chopped
- 1/2 cup (20 g) fresh parsley, chopped
- 1 lemon, cut into wedges (for serving)
- Salt, to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the turmeric, ginger, black pepper, cinnamon, and cayenne (if using). Cook for 1 minute until fragrant.
- Add the diced tomatoes and tomato paste. Cook for 2 minutes, stirring, to deepen the flavor.
- Add the lentils, soaked chickpeas (if using canned, add them later), and chicken broth. Bring to a boil, then reduce heat to low.
- Add the chicken thighs. Cover and simmer gently for 45 minutes, or until the lentils are tender and the chicken is cooked through.
- Remove the chicken to a plate. When cool enough to handle, shred it with two forks. Return the shredded chicken to the pot. (If using canned chickpeas, add them now.)
- In a small bowl, whisk the flour and water until smooth. Slowly pour this mixture into the simmering soup, stirring constantly. Continue to simmer for 10 minutes, stirring occasionally, until the soup thickens slightly.
- Stir in the cilantro and parsley. Season with salt to taste (start with 1 teaspoon and adjust).
- Serve hot with lemon wedges on the side.
Tips
- Chickpeas: If you use canned chickpeas, add them in step 6 so they don’t turn mushy. If you use dried, soak them overnight in cold water before adding.
- Thickening: The flour-water mixture is traditional, but you can skip it for a thinner soup. If you do use it, make sure to stir constantly while adding to avoid lumps.
- Spice level: The cayenne is optional. For a milder soup, omit it. For more heat, add a pinch of red pepper flakes.
- Chicken safety: Always check that the chicken reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer before shredding.
Serving Suggestions
Serve this soup as a main course with crusty bread or warm pita for dipping. A side of dates or figs is a classic Moroccan touch. For a heartier meal, spoon the soup over cooked rice or couscous. A sprinkle of extra fresh herbs on top adds color and flavor.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add extra chickpeas or a can of white beans for protein.
- Beef or Lamb: Replace chicken with 1 pound (450 g) of beef or lamb stew meat, cut into chunks. Brown the meat in the pot before adding the onions, and simmer until tender (about 1 1/2 hours).
- Add noodles: Break a few strands of vermicelli or angel hair pasta into the soup during the last 10 minutes of cooking.
- More vegetables: Add a grated carrot or zucchini along with the onions for extra nutrition.
Storage and Reheating
Refrigerate leftover soup in an airtight container for up to 4 days. The soup will thicken as it sits; add a splash of broth or water when reheating. Reheat gently on the stovetop or in the microwave until heated through (165°F / 74°C for leftovers). You can also freeze the soup for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but thighs stay moister during the long simmer. If using breasts, add them after the lentils have cooked for 30 minutes, and cook until they reach 165°F (74°C).
Why is my harira not thickening? The flour mixture needs to simmer for at least 10 minutes to thicken. If it’s still thin, mix 1 tablespoon of flour with 2 tablespoons of water and stir it in. Simmer for another 5 minutes.
Can I make this in a slow cooker? Yes. Sauté the onions and spices, then transfer everything except the flour mixture and fresh herbs to the slow cooker. Cook on low for 6-8 hours, then shred the chicken, add the flour mixture, and cook on high for 20 minutes until thickened.
Is harira gluten-free? Traditional harira uses wheat flour. To make it gluten-free, use a gluten-free all-purpose flour blend or cornstarch (mix 1/4 cup cornstarch with 1/2 cup water).
Can I skip the soaking for chickpeas? Yes, but you’ll need to simmer the soup longer (about 1 1/2 hours) and add more broth as needed. Canned chickpeas are the most convenient shortcut.
What can I use instead of celery? Use a chopped carrot or a small fennel bulb for a similar aromatic base.
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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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