Morocco Chicken Soup
- 1 pound boneless skinless chicken breasts cut small pieces
- 1 tablespoon olive oil
- 1 pearl onion chopped
- 1/2 tablespoon cumin
- 1/2 tablespoon ginger
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon freshly-ground black pepper
- 4 cups chicken broth
- 1 cup zucchini sliced half moons
In a large Dutch oven or soup pot, sauté chicken pieces in oil over medium heat until pinkness is gone.
Add onion to chicken, sauté for 1 to 2 minutes. Add cumin, ginger, paprika, cayenne and pepper.
Pour in broth, cover and bring to a boil for one minute. Add zucchini, cover and simmer for 5 minutes.
Remove from heat and let sit for 5 minutes before serving.
This recipe yields 4 servings; 2.5 carb grams per serving.