Easy Moroccan Soup

Name: Easy Moroccan Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: 3 Cans Reduced-Sodium Chicken broth; 1 15-ounce can chickpeas; 2 Medium sized rip tomatoes diced; 2 large carrots peeled and grated; 1 10 ounce bag baby spinach; 2 Boneless-skinless chicken breast; 1/2 Cup Dry Couscous; 1 tsp Curry Powder; 1/8 tsp cinnamon; 1/8 tsp cayenne; 1 tsp kosher salt; 1/2 tsp chopped garlic

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 10

Ingredients

3 Cans Reduced-Sodium Chicken broth1 15-ounce can chickpeas2 Medium sized rip tomatoes, diced2 large carrots, peeled and grated1 10 ounce bag baby spinach2 Boneless-skinless chicken breast1/2 Cup Dry Couscous1 tsp Curry Powder1/8 tsp cinnamon1/8 tsp cayenne1 tsp kosher salt1/2 tsp chopped garlic

Directions

In a large sauce pot, combine chicken broth, salt, curry, cinnamon and cayenne. Bring to a boil. Add chicken breasts (I use frozen chicken breasts right out of the freezer) and put lid on pot, lower heat to medium and poach chicken for 10 minutes. In the meantime, chop tomatoes and garlic, shred carrots and drain and rinse chickpeas. After 10 minutes, remove chicken breast from broth and place on plate to cool. Add the tomatoes, chickpeas, carrots, couscous and spinach to broth. Dice up the chicken breasts (do not worry if they are still pink in the center, they will finish cooking in the soup) and add back to soup. Bring the soup to a boil, lower heat back to medium, place lid on pot and cook soup another 10-15 minutes until chicken is cooked through.

Makes 10 1-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user BOBBIEGENN.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving