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    Home » Soups & Stews

    Moroccan Chicken Soup

    Feb 1, 2010 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 10 Comments

    Jump to Recipe Print Recipe

    Moroccan Chicken Soup - Andrea Meyers

    I had one last butternut squash in the kitchen waiting to be used and this Moroccan chicken soup had been calling my name for a while. The flavor is warm and inviting, perfect for a cold wintry day, and the soup is easy to put together and easy on the budget using widely available ingredients.  The recipe comes from one of my favorite everyday cookbooks, The Essential EatingWell Cookbook, which is full of healthy and mostly easy-to-prepare meals.

    The original recipe calls for red bell pepper, but since peppers aren’t in season and are horribly expensive right now, I used mushrooms instead. If you have any peppers left from the summer garden in your freezer, those would work well, too.

    [Updated October 3, 2010.]

    Moroccan Chicken Soup - Andrea Meyers
    Print Pin

    Moroccan Chicken Soup

    Adapted from The Essential EatingWell Cookbook.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Soup
    Cuisine: Moroccan
    Diet: Gluten Free
    Keyword: chicken, gluten free, mushrooms, squash
    Servings: 6
    Calories: 196kcal

    Equipment

    • medium bowl
    • large pot with lid

    Ingredients

    • 1 tablespoon sweet paprika
    • 2 teaspoons ground cumin
    • ½ teaspoon ground coriander
    • 16 ounces boneless skinless chicken breast ( cut into ½-inch strips)
    • 1 tablespoon extra-virgin olive oil
    • 2 onions (chopped)
    • 2 cloves garlic (minced)
    • ½ teaspoon saffron threads (crushed (optional))
    • ¼ teaspoon cayenne pepper
    • 1 cinnamon stick
    • 6 cups homemade chicken stock or reduced-sodium broth
    • 6 ounces peeled diced butternut squash
    • 4 ounces white mushrooms (diced)
    • 2 carrots (grated)
    • 2 tablespoon lemon juice
    • ¼ cup chopped fresh mint (or parsley)
    US Customary - Metric

    Preparation

    • Combine the paprika, cumin, and coriander. Place cut chicken strips in the medium bowl and toss with 1 tablespoon of the spice mixture.
    • Heat the olive oil in the pot over medium heat. Add the chicken and cook until browned, about 3 to 4 minutes. Transfer to a plate.
    • Add the onions and garlic to the pot and cook, stirring, until softened, about 5 minutes. Add the saffron, cayenne, cinnamon stick, and the rest of the spice mixture. Cook, stirring, for 1 minute.
    • Add the broth, squash, and the chicken. Cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
    • Add the mushrooms and carrot and simmer until the vegetables are tender and the chicken is cooked through, about 5 minutes. Discard the cinnamon stick. Stir in the lemon juice. Ladle the soup into bowl and garnish with the mint.

    Nutrition

    Calories: 196kcal | Carbohydrates: 15g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 179mg | Potassium: 810mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7131IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 2mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Rosa says

      February 01, 2010 at 1:36 pm

      It looks really good! A great idea.

      Cheers,

      Rosa

      Reply
    2. Maria says

      February 01, 2010 at 2:54 pm

      I love all of the spices in there!

      Reply
    3. Carsten says

      February 02, 2010 at 4:39 am

      you just made me hungry (-; - thanks for sharing.

      Reply
    4. Chez Us says

      February 02, 2010 at 2:00 pm

      Andrea, this looks and sounds wonderful. I, too, have a lonely butternut squash sitting on the counter, may have to try this out. I love all the seasonings that are in this recipe!

      On a side note .. how are you?

      Reply
    5. Judi says

      February 10, 2010 at 9:22 pm

      Andrea,
      Sorry some how I have missed it? How much of the bell pepper do you put in and how is it cut? Also you mentioned adding the carrot and zucchini but in the ingredients list I didn't see the zucchini. How much do you add of this and is this grated like the carrot? This looks sooo yummy I want to make sure I have it right. 🙂 Thank you

      Reply
      • Andrea says

        February 10, 2010 at 9:41 pm

        Hi Judi. The bell pepper and zucchini were typos on my part. The original recipe calls for one red bell pepper and one zucchini, but I didn't use those because they aren't in season. If you want to add them, just seed and dice the bell pepper and grate the zucchini.

        Reply
    6. meeta says

      February 18, 2010 at 4:08 am

      this looks so warming and full of flavors andrea! perfect for our cold weather! thanks for the recipe!

      Reply
    7. Savvy says

      January 22, 2011 at 12:58 pm

      Thanks for the update!First found recipe in 98 (pub)- not sure where as I've kept 'stretching' my sources over the years.

      I live in the Rockies and play 'outdoors' year around, so 'homemade' SOUP is a FREQUENT and easy choice for dinner!

      Reply

    Trackbacks

    1. P.S. 119 Amersfort School of Social Awareness » What Morocco Tastes Like by Furqan Khan 3-201 says:
      September 20, 2011 at 11:25 am

      [...] Here is a recipe on the Internet for Moroccan chicken soup: [...]

      Reply
    2. Happy Foodie Holiday : February 4 is National Homemade Soup Day | Fussy-Foodie says:
      February 4, 2012 at 4:22 pm

      [...] Moroccan Chicken: Ingredients include sweet paprika, ground cumin, ground coriander, boneless, skinless chicken breast, olive oil, chopped onions, minced garlic, saffron threads (optional), cayenne pepper, cinnamon stick, chicken stock, butternut squash, white mushrooms, grated carrots, lemon juice, fresh mint or parsley. From Andrea Meyers. [...]

      Reply

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