Moroccan Chicken Soup
Adapted from The Essential EatingWell Cookbook.
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
Instructions
- 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