Moroccan Chicken and Chick Pea Soup
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Moroccan Chicken and Chick Pea Soup calories by ingredient
Introduction
Wow is this good on a cold cold day. I had a box of organic corn soup hanging out so I threw it in. Wow is this good on a cold cold day. I had a box of organic corn soup hanging out so I threw it in.Number of Servings: 10
Ingredients
-
2 boxes Kitchen Basic Unsalted Chicken StockPacific 1
1 box Natural Foods Buttery Corn Soup
1 White Onion, chopped
1 Red Bell Pepper, chopped
2 Cups Celery, chopped
2 Cups Carrot, chopped
1 Cup Dry Chick Peas
1 Cup Dry Brown Rice
2 Cups Diced Tomatoes
4 Garlic cloves, minced
Chicken Breast, no skin, 6 ounces
Salt and Pepper
3 tsp. Ground Tumeric
3 tsp. Ground Cinnamon
3 tsp. Ground Ginger
1 tsp. Ground Nutmeg
1 tsp. Chipotle Powder
3 tsp. Ground Paprika
Juice from 1 medium lemon
1 Cup fresh Cilantro Leaves
Directions
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.