Moroccan Chicken Soup
photo by Bayhill
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
5
ingredients
- 1 tablespoon vegetable oil
- 1 onion, choppped fine
- 1 teaspoon garam masala
- 5 cups low sodium chicken broth
- 14 1⁄2 ounces diced tomatoes
- 2 (16 ounce) cans chickpeas, drained and rinsed
- 2 zucchini, cut in 1/2-inch pieces
- 1⁄2 cup couscous
- 3 cups cooked chicken (1 rotisserie chicken)
- chopped cilantro
- lemon wedge
directions
- Remove the skin from the chicken. Shred meat into bite-sized pieces.
- Heat oil in dutch oven over medium until it shimmers. Cook onion until lightly browned, about 5 minutes. Stir in garam masala and cook until fragrance, about 30 seconds.
- Add broth and tomatoes; bring to simmer. Stir in chickpeas, zucchini and couscous. Cook, covered, until couscous is tender, about 8 minutes.
- Stir in chicken. Season with salt and pepper. Serve with chopped cilantro and lemon wedges.
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Reviews
-
Delicious! This quick and easy soup is hearty and very flavorful. I love garam masala because it adds a subtle, yet complex flavor to dishes. It was excellent in this soup! I had leftover chicken when I made recipe#424382, so that is what I used instead of the rotisserie chicken. The cilantro as a garnish was a very nice addition. Thank you for sharing! Made for ZWT9 Family Picks for The Apron String Travelers.
RECIPE SUBMITTED BY
Debbie R.
United States