A good winter soup should have a restorative quality. This Moroccan chicken soup recipe makes a comforting lunch to chase away the chill of a frosty day. It is certainly hearty and substantial enough to keep any hunger pangs at bay until dinner time. As the chicken broth, infused with cardamom, cumin, paprika, cinnamon and coriander bubbles away gently on the stove, it fills the kitchen with spicy warmth which never fails to lift the spirits.
It may seem like a long list of ingredients, but the preparation is very simple. I enjoy the heat of the green chilli, but you can remove the seeds to make it milder if you prefer. The apricots may seem like an unusual addition but they are often used in savoury Moroccan dishes and add a touch of subtle sweetness. If I am at home I often make a quick soda bread to serve with the bowls of steaming soup, but any crusty bread makes a good accompaniment.

serves 4
You might need to buy:
  • paprika
  • cumin seeds
  • ground coriander
  • smoked paprika
  • ground cardamom
  • ground cinnamon
  • dried apricots
  • 1l chicken stock
  • tomato purée
  • 400g of tinned chopped tomatoes
  • olive oil
  • salt
  • pepper
ready in about an hour and a half; serves 4
You might need to buy:
  • chicken breasts
  • x 400g/14oz can chopped tomatoes
  • ground cinnamon
  • ground ginger
  • clear honey
  • sea salt and freshly ground black pepper
  • 275ml/10fl oz chicken stock