Moroccan Chicken Soup
Time needed
Serving Size / Yield
Ingredients
- 1 tsp. paprika
- 1 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1/4 tsp. ground turmeric
- dash ground red pepper
- 12 oz. skinless, boneless chicken breast halves
- 2 tsp. olive oil
- 3/4 C. chopped onion
- 2 cloves garlic, minced
- 1 14.5-oz. can reduced-sodium chicken broth
- 1 3/4 C. water
- 1 C. cubed, peeled acorn squash or buttermilk squash
- 1 C. cubed, peeled turnip
- 1/2 C. bias-sliced carrot
- 1/8 tsp. salt
- 1 Tbs. lemon juice
Directions
In a small bowl, stir together paprika, cumin, coriander, turmeric and red pepper; set aside. Rinse chicken; pat dry. Cut chicken into bite-size strips. Toss chicken with 2 teaspoons of the spice mixture, reserving remaining spice mixture.
In a large saucepan heat olive oil over medium-high heat. Cook and stir chicken in hot oil for 3 to 4 minutes or until chicken is no longer pink. Use a slotted spoon to remove chicken from pan; keep warm.
Add onion and garlic to drippings in pan (if necessary, add an additional 1 teaspoon olive oil to pan). Cook and stir until onion is tender. Stir in chicken broth, water, squash, turnip, carrot, salt and reserved spice mixture. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until vegetables are tender. Stir in chicken and lemon juice. Heat through.
