Moroccan Chicken Soup
Created by dienia b on January 14, 2022
- Servings: 6
- Prep Time: 9m
- Cook Time: 60m
- Recipe #38073
Ingredients
- 8 ounces chicken, cooked, diced
- 2 tablespoons butter
- 1 cup onions, chopped
- 2 garlic cloves, finely chopped
- 2 cups zucchini, chopped
- 2 carrots, peeled and diced
- 2 celery stalks and leaves, diced
- 2 green onions, minced
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh cilantro, minced
- 3 ounces uncooked rice (1/4 cup)
- 3 cups chicken broth
- 3 cups water
- 1 1/2 teaspoons salt, to taste
- 1 teaspoon ginger
- 3/4 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon black pepper, to taste
How to Make
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Step 1: In a 3 quart pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally.
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Step 2: Add the remaining ingredients, except for the zucchini, and bring the soup to a boil.
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Step 3: Cover, reduce the heat, and simmer for about 20 minutes.
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Step 4: Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked.
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Step 5: Taste, adjust the seasoning.
Nutritional Facts
- Serving Size: 1 (421.4 g)
- Calories 125.1
- Total Fat - 5.2 g
- Saturated Fat - 2.7 g
- Cholesterol - 100.9 mg
- Sodium - 1159.2 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 2.8 g
- Sugars - 4.6 g
- Protein - 8.9 g
- Calcium - 53.3 mg
- Iron - 1.9 mg
- Vitamin C - 15.1 mg
- Thiamin - 0.1 mg