Moroccan Chicken Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
 
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped fine
  • 1 teaspoon garam masala
  • 6 cups chicken broth
  • 1 (14-ounce) can diced tomatoes
  • 2 (14-ounce) cans chickpeas, drained and rinsed
  • 1 zucchini, diced
  • ½ cup couscous
  • 1 (2 ½- pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
  • Salt and pepper
Instructions
  1. Heat oil in Dutch oven over medium heat. Add onion and cook until lightly browned, about 5 minutes. Stir in garam masala and cook for 30 seconds.
  2. Add broth and tomatoes and their juice, and bring to simmer. Stir in chickpeas, zucchini and couscous and cook, covered, until couscous is tender, about 8 minutes. Stir in shredded chicken meat. Season with salt and pepper.
  3. Serve and enjoy!
Notes
Recipe adapted from “America’s Test Kitchen: The Best Simple Recipes”.
Recipe by Salu Salo Recipes at https://salu-salo.com/moroccan-chicken-soup/