Step 1: Reheat the Soup

Place the frozen soup base in a saucepan with ¼ cup stock or water. Warm gently over medium heat, stirring often until smooth and steaming hot.

Tip: You can thaw it overnight in the fridge if you prefer. Always heat soup to at least 74 °C (165 °F) for food safety.

Step 2: Add Moroccan Flavour

Stir in the harissa paste and 1 teaspoon of the Moroccan spice blend. Let the soup simmer for a few minutes so the spices bloom and deepen the flavour. Store-bought is perfectly fine, but if you’d like to make your own, try my homemade ras el hanout recipe.

Step 3: Add the Chicken

Add the shredded chicken and heat through until piping hot. Tossing it in a teaspoon of Moroccan spice beforehand gives it a richer, more fragrant flavour.

Step 4: Assemble & Serve

Ladle the soup into bowls and top with Moroccan-spiced chicken, preserved lemon, crushed roasted chickpeas, and fresh coriander. Add a hint of preserved lemon if you like, and serve with warm flatbread or couscous.