Tunisian Soup Recipe with Chicken and Vegetables
When I think about comfort food, one of my favorites is a warm bowl of Tunisian soup with chicken and vegetables. This soup blends flavorful spices with hearty ingredients, creating a meal that’s satisfying and nutritious. Tunisian soups often combine chickpeas, fresh vegetables like carrots, zucchini, chicken and herbs.
I grew up eating this soup, almost on a weekly basis. Still, I was surprised that both my kids liked it and also consider it one of their favorite dishes.
Cooking this soup fills my kitchen with inviting, aromatic spices like paprika and turmeric, which add depth to the broth. The use of fresh ingredients not only enhances the taste but also provides essential nutrients. Including a variety of vegetables and proteins ensures this dish is packed with vitamins and minerals.
Exploring this recipe offers a taste of Tunisian cuisine, which is rich in history and bold flavors. Each spoonful carries a piece of North African tradition, turning a simple meal into an exciting culinary journey. Join me in discovering how to create this delightful dish that celebrates Tunisian culture in every bite.
What Goes In My Tunisian Soup?
When making a Tunisian soup with chicken and vegetables, a balance of chicken, veggies, and spices creates rich flavors. Each ingredient adds a unique touch, and there are always options if you need to substitute.
Chicken
I like starting with chicken as it provides a solid base for the soup. You can use either drumsticks or thighs. I truly believe that Boiling with bone-in chicken pieces also imparts more flavor, but it’s perfectly fine to use boneless, especially for convenience.
If you’re vegetarian or just cutting back on meat, this soup is so rich with vegetables, spices and herbs that it will taste amazing either way.
Vegetables
The vegetables in this soup are crucial for that hearty feel. I like to start with a base of onions, celery and carrots, also known as Italian Soffritto. Cooking them until the onions are a little golden and the carrots slightly tender.
With vegetables, the more variety, the merrier, so don’t shy away from using what’s fresh and available.
My usual mix include, zucchini and butternut squash or pumpkin. I might add turnip, potatoes or other roots if I find fresh ones.
Chickpeas
I never skip chickpeas for this soup. Using dried chickpeas adds a traditional touch to the soup. You’ll need to soak them overnight and then simmer them until they’re tender. This method takes time, but it allows you to control the texture and flavor completely.
On the other hand, canned chickpeas are convenient and quick. They’re already cooked, so you just need to rinse them and add them to the soup. They may be slightly softer, but they’re a perfect choice when you’re in a hurry.
Spices
Spices set Tunisian soups apart. Turmeric, cumin, and paprika are staples that I always include. These spices offer warmth and a slight earthiness. Cayenne pepper adds a nice kick for those who like a bit of heat.
Remember to adjust the heat level to suit your taste. Spices can be mixed up, but make sure you include something that has a bit of warmth for that authentic touch.
Herbs
While spices are important, herbs bring their own kind of magic. I use a combination of cilantro and parsley. I know some people don’t like one or the other. So up to you.
Every now and then like using bay leaves to add depth during the simmering process. Be very careful not to over do it as they will take control over the entire flavor.
How to Make Tunisian Soup
I’ll guide you through creating a delicious Tunisian soup with chicken and vegetables. We’ll boil the chicken first, then prepare a rich vegetable base, and finally, combine everything with spices and other ingredients. Here is a step by step breakdown. Keep in mind, you can make your own variation.
Boil the Chicken
Right of the bat, there are two ways to boil the chicken. The way I do is separated from the soup. You can do it inside your soup but it is very important to remove the foam from the top.
I start by bringing a large pot of water to a simmer. I then add the chicken pieces to the water, ensuring they’re fully submerged. I let the chicken boil for about 5-10 minutes on medium heat. They don’t need to be cooked through. They will cook with the actual soup. This is only to remove the stuff that comes out when you boil a chicken.
Prepare the Vegetable Base
While the chicken is boiling, I prepare the vegetables base. I dice onions, carrots, and celery. I like the onion pieces large as well as the carrots. But the celery I prefer to have small.
I heat a tablespoon of olive oil in a large skillet over medium heat, then add the vegetables. Stirring occasionally, I only cook them about 2-4 minutes. This step releases the natural sweetness of the veggies and develops a richer flavor for our soup.
Add the Spices and Boil
With the vegetables ready, I add a blend of spices to the mix. Paprika, turmeric, and cumin are among my favorites for this soup. They provide warmth and depth.
I sprinkle them evenly over the vegetables and stir to coat everything thoroughly. Cooking the spices with the vegetables for a couple of minutes enhances their aroma and flavor, ensuring each bite is deliciously seasoned.
At this point I realize I should have suggested you will eat something before you start cooking. Because the smell will start driving you crazy!
It is very important not to over cook the spices because they will burn quickly and you will need to throw away everything. So after 1-2 minutes, add 2 cups of water, mix well and let it boil for a few minutes.
Add the Rest of the Ingredients and Chicken
Now, it’s time to assemble everything. Start adding the ingredients one by one. Starting with the parsley, cilantro then the butternut and zucchini and last the chicken and the chickpeas.
Stirring them together, I ensure every ingredient is nicely combined. Add water until everything is covered with water and boil.
Boil
I bring the pot to a gentle boil over medium-high heat. Once it reaches a boil, I reduce the heat to a simmer. I let it cook uncovered for about 20-30 minutes, allowing the flavors to meld together.
Make sure not to taste the soup before the chicken is cooked (about 30 minutes). Adjust the seasoning as needed, adding more salt or other spices you feel are missing.
Serve
When the soup is fragrant and ready, I remove it from the heat. I ladle it into bowls, ensuring each serving has plenty of chicken and vegetables.
I often garnish with extra herbs for additional flavor. It’s comforting, hearty, and perfect for sharing with loved ones. Enjoy!
What to Serve with Tunisian Soup
This soup is filling on its own. With a lot of vegetables and chicken, you will get everything you need out of a meal.
Still, if you are looking to add it for a special dinner, the first and most obvious choice is Tunisian Couscous.
Since the dish can be on the heavy side, it goes well with fresh vegetables, cut into large pieces with salt and lemon. Kohlrabi salad with lemon is a great option.
Tunisian Soup with Vegetables and Chicken
Ingredients
- 4 chicken thighs bone-in, skinless
- 2 carrots cut into large pieces
- 3 celery stalks cut into large pieces
- 1 onion cut into large pieces
- 2 zucchini cut into large pieces
- 1 butternut squash cut into large pieces
- 1 can 15 oz chickpeas, drained and rinsed
- 2 tablespoon paprika
- 1 teaspoon turmeric
- 1 pack fresh parsley
- 1 pack fresh cilantro
- Salt and pepper to taste
- 10 cups water
Instructions
- Boil the Chicken: In a large pot, put the chicken and cover with water. bring to a boil of about 10-15 minutes.
- Sauté the Vegetables: In a large pot, add the onions, carrots, and celery. Cook for about 5 minutes. Stir in the paprika and turmeric, cooking for another minute. Add 2 cups of water.
- Simmer the Soup: Add the chicken to the pot and add the zucchini, butternut squash, chickpeas, parsley and cilantro. Bring to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Finish and Serve: Adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve.
