Moroccan Spring Chicken Soup

Moroccan Spring Chicken Soup
Course: Main Course
Servings: 4
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, pressed through garlic press
  • 4 tablespoons tomato paste
  • Salt & Black pepper – to taste
  • 4 cups chicken stock, hot
  • 1 cup fresh English peas (or frozen peas)
  • 1 cup baby zucchini, small dice
  • 2 cooked chicken breasts, shredded or cubed (you can use rotisserie chicken for convenience)
  • 2 tsp. – 1 Tbsp. Spice Blend
  • 2 cups cous cous, cooked
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  1. Spice Blend: 1 tsp each: Ground Cumin, Ground Ginger, Salt - ½ tsp each: Ground Cinnamon, Ground Coriander, Cayenne, Ground Allspice – ¾ tsp Black pepper – ¼ tsp Ground Cloves

  2. Start by mixing all the spice blend ingredients together. Reserve.

  3. In a soup pot, add the butter and olive oil and wait until butter is melted.

  4. Add in the onions and carrots, along with a pinch of salt. Sweat for 3-5 minutes until the carrots are tender and the onions are becoming translucent.

  5. Add the tomato paste to the vegetables. Stir in until it coats the vegetables and is starting to caramelize in the bottom of the pan.

  6. Add the garlic and the spice blend, stir, then add the chicken stock. Add the stock slowly, making sure the tomato paste dissolves into the stock as you add it.

  7. Simmer the soup for 15-20 minutes, or until the carrots are tender. Turn the heat off; add in the peas, zucchini, and chicken breast. Allow the zucchini to become crisp-tender and bright green in the hot stock, about 3-4 minutes; check to see if additional salt or pepper is needed.

    To serve, add about ½ cup of the cooked cous cous to a bowl, and ladle some of the soup over the top; add a little fresh lemon juice, and sprinkle with fresh parsley. 

Recipe Notes

Calories 402  Total fat 11 g  Sat. fat 3 g  Sodium 209 mg  Carbs 44 g  Protein 17 g  Sugar 5 g