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Zesty Chicken Soup with Tomatoes and Rice

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“This is a zesty North African soup. The chicken can be served in the soup or reserved for other uses. If you'd like a leaner soup, omit the oil. Instead of sauteing the onion and chicken, simply add them to the water and continue cooking the soup as below.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large, heavy soup pot or stew pan.
  2. Add onion and saute over medium heat until golden.
  3. Add chicken, sprinkle with salt and pepper and saute 7 minutes.
  4. Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
  5. Skim foam from surface.
  6. Cover and simmer 45 minutes, skimming fat occasionally.
  7. Add squash and cook for 10 minutes or until zucchini and chicken are tender.
  8. In a separate saucepan, bring 4 cups water to a boil and add salt.
  9. Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
  10. Drain well.
  11. Rinse with cold water if cooking it ahead, and drain well.

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