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Moroccan Chicken Soup Recipe

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This recipe for Moroccan Chicken Soup is from The Hampton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T sweet paprika
2 tsp ground cumin
1/2 tsp ground coriander
1 # skinless chicken breast
1 T olive oil
2 medium onions chopped
2 or 3 cloves garlic minced
1/2 tsp saffron threads crushed (optional)
1/4 tsp cayenne pepper
1 cinnamon stick
6 c low salt chicken broth ( can use a combination of chicken broth and veg stock)
1 cup diced butternut squash (or other winter squash, buttercup, acorn, hubbard)
1 red pepper, seeded and diced
1 medium carrot, grated
1 zucchini diced
2 T lemon juice
Directions:
Directions:
Combine paprika, cumin and coriander in a small bowl. Cut chicken into 1 inch cubes and toss with 1 T of the spice mixture. Heat oil in dutch oven over medium heat. Add chicken and cook until browned, about 4 min, then put chicken aside in a small bowl.
Add onions, garlic to the pot and cook, stirring until softened, about 5 min. Add saffron, cayenne and cinnamon stick and the remaining spice mixture, Cook stirring for one min. Add broth, bring to a boil, reduce heat and simmer about 10 min. Add zucchini and carrot and simmer until vegetables are tender but not overcooked. Discard cinnamon stick, stir in lemon juice and serve.

 

 

 

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