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Moroccan Chicken Soup

Dr. Nandi's Moroccan Chicken Soup

Use organic ingredients whenever possible.

  • Author: askdrnandi.com
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Ingredients

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

Instructions

  • 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.

The Health Benefits of Cumin

Dr. Nandi's Benefits of CuminFind out why adding Cumin to your diet will help make you your own #HealthHero. Find out more about the Health Benefits of Cumin.

 

 

 

 

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Moroccan Chicken Soup