Moroccan Spring Chicken Soup
- 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
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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
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Start by mixing all the spice blend ingredients together. Reserve.
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In a soup pot, add the butter and olive oil and wait until butter is melted.
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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.
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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.
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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.
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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.
Calories 402 Total fat 11 g Sat. fat 3 g Sodium 209 mg Carbs 44 g Protein 17 g Sugar 5 g