Moroccan Chicken Soup

Dr. Nandi's Moroccan Chicken Soup

Use organic ingredients whenever possible.

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1 Tbsp extra virgin olive oil

1 cup onion, chopped

3 skinless, boneless chicken thighs, cut into bite-sized pieces

1 tsp ground cumin

1/4 tsp ground cinnamon

1/8 to 1/4 tsp ground red pepper

3 cups butternut squash, peeled and cubed

2 Tbsp tomato paste

4 cups low sodium chicken stock

1/3 cup uncooked couscous

3/4 tsp kosher salt

1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces

1/2 cup basil, coarsely chopped fresh

2 tsp grated orange rind


  • Heat a Dutch oven to medium heat.
  • Add oil to pan.
  • Add onion, and cook for 4 minutes, stirring occasionally.
  • Add chicken and cook for 4 minutes, browning on all sides.
  • Add cumin, cinnamon, and pepper to pan. Cook for 1 minute, stirring constantly. Add butternut squash and tomato paste and cook for an additional minute.
  • Stir in chicken stock, scraping pan to loosen browned bits.
  • Bring to a boil. Reduce heat, and simmer 8 minutes.
  • Stir in couscous, salt, and zucchini and cook 5 minutes or until squash is tender.
  • Remove pan from heat. Stir in chopped basil and orange rind.

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Moroccan Chicken Soup