Moroccan Chicken Soup Recipe

Name: Moroccan Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 (6 ounce) boneless skinless chicken breast halves or 18 ounces chicken tenders, cut into 1/2 to 3/4 inch cubes; 1 medium onion, chopped; 1 tablespoon ground cumin; 1 tablespoon ground ginger; 1 teaspoon hot paprika (or 3/4 teaspoon sweet paprika plus 1/4 teaspoon cayenne pepper); 5 cups chicken stock; 2 medium zucchini; ½ cup uncooked instant couscous; 1 (16 ounce) can chickpeas, rinsed and drained; salt; fresh ground black pepper; 8 sprigs cilantro, chopped

Servings: persons

2 tablespoons olive oil
3 (6 ounce) boneless skinless chicken breast halves or 18 ounces chicken tenders, cut into 1/2 to 3/4 inch cubes
1 medium onion, chopped
1 tablespoon ground cumin
1 tablespoon ground ginger
1 teaspoon hot paprika (or 3/4 teaspoon sweet paprika plus 1/4 teaspoon cayenne pepper)
5 cups chicken stock
2 medium zucchini
½ cup uncooked instant couscous
1 (16 ounce) can chickpeas, rinsed and drained
salt
fresh ground black pepper
8 sprigs cilantro, chopped

1
Put the oil in a deep, heavy skillet over medium-high heat.
2
Add chicken to the skillet, raise the heat to high, and stir once or twice.
3
When chicken has browned, add the onion, cumin, ginger, and paprika.
4
Stir and cook for 1 minute.
5
Add the stock to the skillet and stir, scraping any bits from the bottom.
6
Cover and bring to a boil, about 2 minutes.
7
Meanwhile, trim the zucchini and slice in half lengthwise, next cut crosswise into 1/4-inch-wide half-moons.
8
When the soup comes to a boil, add the zucchini and the couscous to the skillet, stir, and cover.
9
Add chickpeas to the skillet.
10
Cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 minutes.
11
Season with salt and pepper to taste.
12
Stir cilantro into the soup, cook for 1 minute, and serve.

764

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 (6 ounce) boneless skinless chicken breast halves or 18 ounces chicken tenders, cut into 1/2 to 3/4 inch cubes, 1 medium onion, chopped, 1 tablespoon ground cumin, and more.

Yes, Moroccan Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chicken Soup

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