Easy Moroccan Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 185.3
  • Total Fat: 2.5 g
  • Cholesterol: 28.3 mg
  • Sodium: 1,012.7 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 3.7 g
  • Protein: 19.6 g

View full nutritional breakdown of Easy Moroccan Soup calories by ingredient


Introduction

This soup is hearty and delicious! I always keep the ingredients on hand for it! It's fantastic to freeze and only gets better the day after it's made! This soup is hearty and delicious! I always keep the ingredients on hand for it! It's fantastic to freeze and only gets better the day after it's made!
Number of Servings: 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

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.