Moroccan Chicken Soup
Moroccan Chicken Soup
18 ounces boned and skinned [tag]chicken breasts[/tag], (3 breast halves) cut into 1-inch pieces
1 tbsp. olive oil
1 1/2 cups [tag]onion[/tag], chopped
1/2 tbsp. [tag]cumin[/tag]
1/2 tbsp. [tag]ginger[/tag]
3/4 tsp. [tag]paprika[/tag]
1/4 tsp. [tag]cayenne pepper[/tag]
1/8 tsp. black pepper
5 cups [tag]chicken broth[/tag]
3 cups [tag]zucchini[/tag], sliced into half moon shapes
1/2 cup [tag]couscous[/tag], uncooked
1 1/4 cups [tag]garbanzo beans[/tag], canned, 1 16-ounce can, rinsed and drained
2 tbsps. [tag]cilantro[/tag], chopped
In a large Dutch oven or soup pot, sauté chicken pieces in oil over medium heat until pinkness is gone and chicken is opaque.
Add onion to chicken, sauté for 1- 2 minutes.
Add cumin, ginger, paprika, cayenne and pepper to chicken.
Pour in broth, cover and bring to a boil for one minute. Add zucchini, couscous and garbanzo beans to pot, cover and simmer for 5 minutes.
Add fresh cilantro to soup.
Remove from heat and let sit for 5 minutes before serving.
Makes 6 servings.
Calories 289, Fat 5 g, Protein 29 g, Carbohydrate 30 g, Cholesterol 49 mg, Sodium 848 mg, Fiber 2 g.
[tags]low fat recipes[/tags]