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    Moroccan Chicken Soup


    Source of Recipe


    vitacost.com

    Recipe Introduction


    A blend of the exotic smells and flavors of Moroccan cuisine. Serve with pita or flat bread.


    List of Ingredients




    18 ounces (510g) boned and skinned chicken breasts, (3 breast halves) cut into 1-inch (2.5cm) pieces

    1 Tbsp olive oil, (15mL)

    1 1/2 cups (270g) onion, chopped

    1/2 Tbsp (4g) cumin

    1/2 Tbsp (4g) ginger

    3/4 tsp (1g) paprika

    1/4 tsp (1g) cayenne pepper

    1/8 tsp (1g) black pepper

    5 cups (1L) chicken broth

    3 cups (420g) zucchini, sliced into half moon shapes

    1/2 cup (100g) couscous, uncooked

    1 1/4 cups (230g) garbanzo beans, canned, (one 16-ounce can), rinsed and drained

    2 Tbsp (5g) Cilantro, chopped

    Recipe



    a large Dutch oven or soup pot, sauté chicken pieces in oil over medium heat until pinkness is gone and chicken is opaque.

    Add onion to chicken, sauté for 1- 2 minutes.

    Add cumin, ginger, paprika, cayenne and pepper to chicken.

    Pour in broth, cover and bring to a boil for one minute. Add zucchini, couscous and garbanzo beans to pot, cover and simmer for 5 minutes.

    Add fresh cilantro to soup.

    Remove from heat and let sit for 5 minutes before serving.


    SERVES 6

    Nutrition Facts
    Calories: 289
    Total Fat: 5g
    % Calories from fat: 17%
    Protein: 29g
    Carbohydrate: 30g
    Cholesterol: 49mg
    Sodium: 848mg
 

 

 

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