Moroccan Chicken Soup Recipe

For those a little weary of traditional chicken soup, here is a Middle Eastern variation that is sure to bring a smile to your guests’ faces. It has a few surprises.



  • 8 cups clear chicken stock or broth
    2 cups diced cooked chicken
    1/3 cup red bell pepper, chopped into ¼ inch pieces
    1/3 cup green bell pepper, chopped into ¼ inch pieces
    3 Tablespoons fresh chopped dill
    3 cups cooked Israeli couscous (sometimes called pearl couscous)
    1 Tablespoon unsweetened cinnamon
    Salt to taste
    ¼ teaspoon pepper
    Fresh lime



  • Combine all the ingredients, except the lime in a large stockpot, and stir well.
    Bring the soup to a boil, then reduce the heat and simmer for 2 minutes.
    Squeeze 2 teaspoons of lime juice into each bowl before serving and garnish each portion with a slice of lime.
About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.