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Moroccan Chicken Soup
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Prep Time:
30 minutes
Total Time:
30 minutes
Ingredients:
  • 1 tablespoon olive oil
  • 2 cups sliced carrots (about 4 medium)
  • 1 large red bell pepper, cut into 3/4-inch pieces
  • 5 cups chicken broth
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 can (15 oz) garbanzo beans or chick peas, drained, rinsed
  • 1/3 cup uncooked Israeli couscous
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • Fresh cilantro leaves, if desired
Instructions:
  • Heat oil in a 4-quart saucepan or Dutch oven over medium heat. Sauté carrots, bell pepper, and garlic for about 3 minutes, stirring often, until carrots are slightly tender-crisp.
  • Mix in all the remaining ingredients excluding the chicken and cilantro. Bring to a boil, then lower the heat and let it simmer uncovered for 5 minutes, stirring occasionally. Add the chicken and simmer for an additional 5 minutes or until the carrots are tender. Serve each portion with a sprinkling of cilantro.

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