Moroccan Chicken and Chick Pea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 boxes Kitchen Basic Unsalted Chicken StockPacific 1 1 box Natural Foods Buttery Corn Soup1 White Onion, chopped1 Red Bell Pepper, chopped2 Cups Celery, chopped2 Cups Carrot, chopped1 Cup Dry Chick Peas1 Cup Dry Brown Rice2 Cups Diced Tomatoes4 Garlic cloves, mincedChicken Breast, no skin, 6 ouncesSalt and Pepper3 tsp. Ground Tumeric3 tsp. Ground Cinnamon3 tsp. Ground Ginger1 tsp. Ground Nutmeg1 tsp. Chipotle Powder3 tsp. Ground PaprikaJuice from 1 medium lemon1 Cup fresh Cilantro Leaves
1. Rinse and soak the Chick Peas Overnight.
2. Chop all ingredients.
3. Heat 2 tbls. olive oil in a large stock pot.
4. Brown the Chicken and remove to cool.
5. Add the Onion, Celery, Bell Pepper and Garlic and brown.
6. Add All the remaining ingredients except the rice.
7. Simmer for at least an hour.
8. Add the rice and simmer for another 20 minutes or so.
9. Add the lemon juice and cilantro and serve immediately.
Serving Size: Makes 10 2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DAZYMAE3.
2. Chop all ingredients.
3. Heat 2 tbls. olive oil in a large stock pot.
4. Brown the Chicken and remove to cool.
5. Add the Onion, Celery, Bell Pepper and Garlic and brown.
6. Add All the remaining ingredients except the rice.
7. Simmer for at least an hour.
8. Add the rice and simmer for another 20 minutes or so.
9. Add the lemon juice and cilantro and serve immediately.
Serving Size: Makes 10 2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DAZYMAE3.
Nutritional Info Amount Per Serving
- Calories: 169.9
- Total Fat: 1.8 g
- Cholesterol: 11.9 mg
- Sodium: 492.6 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 5.0 g
- Protein: 12.2 g
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