https://www.recipefuel.com

Home
African
Moroccan Vegetable Soup With Chicken And

Start Reading Mode

min

0 0

Share
0 Views
Like 0

Ingredients

Adjust Servings:

	5 - 6 ounces cooked chicken, diced
	2 tablespoons butter
	1 medium onions or 2 leeks, chopped
	2 garlic cloves, finely chopped
	1 large zucchini, chopped (set aside)
	2 medium carrots, peeled and diced
	1 - 2 celery, stalks with leaves, diced
	4 tablespoons parsley (or combine both) or 4 tablespoons cilantro, chopped (or combine both)
	1/4 cup uncooked rice
	3 cups chicken broth or 3 cups stock
	3 cups water
	1 1/2 teaspoons salt (or to taste)
	1 teaspoon ginger
	3/4 teaspoon turmeric
	1/2 teaspoon ground cinnamon

Nutritional information

229.6

Calories

87 g

Calories From Fat

9.7 g

Total Fat

4.7 g

Saturated Fat

41.9 mg

Cholesterol

1554.1 mg

Sodium

20.3 g

Carbs

3 g

Dietary Fiber

5.4 g

Sugars

15.4 g

Protein

382g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Moroccan Vegetable Soup With Chicken And

Name: Moroccan Vegetable Soup With Chicken And
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4-6
Cuisine: American
Ingredients: : 5 - 6; : 2; : 1; : 2; : 1; : 2; : 1 - 2; : 4; : 1/4; : 3; : 3; : 1 1/2; : 1; : 3/4; : 1/2

Features:

Cuisine:

American

I've been on a Moroccan/Arabic food kick lately; a google search brought this recipe up, originally posted on morrocanfood.about.com. I would definitely use cilantro rather than parsley -- unless you're one of those people who genetically doesn't like the stuff!

75 min
Serves 4
Easy

Ingredients

5 - 6
2
1
2
1
2
1 - 2
4
1/4
3
3
1 1/2
1
3/4
1/2

Directions

Moroccan Vegetable Soup With Chicken and Rice, I’ve been on a Moroccan/Arabic food kick lately; a google search brought this recipe up, originally posted on morrocanfood about com I would definitely use cilantro rather than parsley — unless you’re one of those people who genetically doesn’t like the stuff!, I’ve been on a Moroccan/Arabic food kick lately; a google search brought this recipe up, originally posted on morrocanfood about com I would definitely use cilantro rather than parsley — unless you’re one of those people who genetically doesn’t like the stuff!

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	In a 3 Quart. Pot, Saute the Onions and Garlic in the Butter Over Medium Heat For a Few Minutes, Stirring Occasionally. Add the Remaining Ingredients, Except For the Zucchini, and Bring the Soup to a Boil. Cover, Reduce the Heat, and Simmer For About 20 Minutes.
2 Done	Add the Zucchini, Cover, and Continue Simmering For Another 10 Minutes, or Until the Zucchini Is Tender and the Rice Is Cooked. Taste, Adjust the Seasoning If Desired, and Serve.