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Morocco Chicken Soup


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  • 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


Servings 4


Step 1

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.

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