Moroccan Chicken Soup
Adapted from The Essential EatingWell Cookbook.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 16 ounces boneless, skinless chicken breast, cut into 1/2-inch strips
- 1 tablespoon extra-virgin olive oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon saffron threads, crushed (optional)
- 1/4 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
- 1/4 cup chopped fresh mint or parsley
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.
- medium bowl
- large pot with lid