Arab Duck Soup

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40 minTotal time
EasyDifficulty
350kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Duck breast Boneless chicken thighs
  • Chicken broth Vegetable broth
  • Fresh cilantro Fresh flat-leaf parsley

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein24 g
Carbohydrates23 g
Fat17 g

Fiber 5 g · Sugar 9 g · Sodium 850 mg

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A healthy and flavorful Arab-inspired soup made with tender duck meat and aromatic spices.

Soup Arab Healthy

Steps

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
  2. Add the duck breast to the pot and cook until browned on both sides. Remove the duck from the pot and set aside.
  3. In the same pot, add the ground cumin, ground coriander, and ground cinnamon. Stir well to coat the onion and garlic with the spices.
  4. Pour in the chicken broth and bring to a boil. Add the diced tomatoes, chopped carrots, and chopped zucchini. Season with salt and pepper.
  5. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
  6. While the soup is simmering, shred the cooked duck meat using two forks.
  7. Once the vegetables are cooked, return the shredded duck meat to the pot and stir to combine.
  8. Serve the Arab Duck Soup hot, garnished with fresh cilantro.

Tips for Arab Duck Soup

  • The broth should look lightly spiced and the vegetables should be tender but still hold their shape; overcooking zucchini can make it mushy.
  • Cut the carrots and zucchini into similar-sized pieces so they become tender at roughly the same time.
  • A large, heavy-bottomed pot gives the vegetables room to cook evenly and helps prevent scorching during the simmer.

Drink pairing

A medium-bodied red like a Grenache
Its ripe fruit and gentle spice suit the duck and warm cumin, coriander, and cinnamon without overwhelming the broth.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, adding a little broth if the soup has thickened.

Frequently asked questions

Can I make this soup ahead?
Yes. Make it a day ahead and refrigerate promptly; the flavors will meld. Add fresh cilantro when serving.

How can I tell when the vegetables are done?
The carrots should be easy to pierce with a fork, while the zucchini remains intact rather than collapsing.

What can I serve with the soup?
Warm flatbread or crusty bread makes a simple accompaniment for soaking up the spiced broth.
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