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Moroccan Vegetable Soup With Chicken and Rice

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“I've been on a Moroccan/Arabic food kick lately; a google search brought this recipe up, originally posted on morrocanfood.about.com. I would definitely use cilantro rather than parsley -- unless you're one of those people who genetically doesn't like the stuff!”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 3 quart. pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes.
  2. Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Taste, adjust the seasoning if desired, and serve.

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