Moroccan Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 onion chopped, 1 tsp garam marsala mix (store bought) 5 cups low sodium chk stock, 1 14.5 oz. can diced tomatoes, 2 15.5 oz. chickpeas drained and rinsed, 2 zucchinis cut into ½ inch pieces, ½ cup plain couscous, 1 store bought rotisserie chicken.
Saute onions in olive oil until lightly browned then add garam marsala and cook for 30 secs. Add broth and tomatoes and bring to a simmer, stir in chickpeas, zucchini, and couscous then cover and cook on med. until couscous is tender. Add shredded chicken meat then season w/ S&P. Garnish with cilantro and lemon wedges. Makes enough for 6 servings. Can utilize this for lunch in a smaller bowl as well. This recipe is designed for convenience and time constraints if time is no issue then slow cooking (don't boil chicken, it toughens the texture of chicken) chicken in broth and spices is cleaner as is doing your own dried chickpeas.
If Garam Masala cant be found, you can substitute a curry of your choice, sweet or spicy.
Number of Servings: 6
Recipe submitted by SparkPeople user MAUITN.
Number of Servings: 6
Recipe submitted by SparkPeople user MAUITN.
Nutritional Info Amount Per Serving
- Calories: 202.5
- Total Fat: 3.3 g
- Cholesterol: 19.1 mg
- Sodium: 1,117.2 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 5.9 g
- Protein: 11.6 g
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