Moroccan Chicken Soup
A blend of the exotic smells and flavors of Moroccan cuisine. Serve with pita or flat bread.
Ingredients
- 18 oz boned and skinned chicken breasts, (3 breast halves) cut into 1-inch (2.5cm) pieces
- 1 Tbs olive oil, (15mL)
- 1 1/2 cups onion, chopped
- 1/2 Tbs cumin
- 1/2 Tbs ginger
- 3/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/8 tsp black pepper
- 5 cups chicken broth
- 3 cups zucchini, sliced into half moon shapes
- 1/2 cup couscous, uncooked
- 1 1/4 cups garbanzo beans, canned, (one 16-ounce can), rinsed and drained
- 2 Tbs Cilantro, chopped
Directions
- In a large Dutch oven or soup pot, sauté chicken pieces in oil over medium heat until pinkness is gone and chicken is opaque.
- Add onion to chicken, sauté for 1- 2 minutes.
- Add cumin, ginger, paprika, cayenne and pepper to chicken.
- Pour in broth, cover and bring to a boil for one minute. Add zucchini, couscous and garbanzo beans to pot, cover and simmer for 5 minutes.
- Add fresh cilantro to soup.
- Remove from heat and let sit for 5 minutes before serving.
Nutrition Facts
Calories 293
Calories from Fat 60 (20%)
(10%)Total Fat 7g
(6%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(18%)Cholesterol 54mg
(37%)Sodium 895mg
(24%)Potassium 844mg
Total Carbohydrate 30g
(18%)Dietary Fiber 4g
Sugars 3g
Sugar Alcohols 0g
(55%)Protein 28g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.
