Moroccan Vegetable Soup With Chicken and Rice
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 5 -6 ounces cooked chicken, diced
- 2 tablespoons butter
- 1 medium onions or 2 leeks, chopped
- 2 garlic cloves, finely chopped
- 1 large zucchini, chopped (set aside)
- 2 medium carrots, peeled and diced
- 1 -2 celery, stalks with leaves, diced
- 4 tablespoons parsley (or combine both) or 4 tablespoons cilantro, chopped (or combine both)
- 1⁄4 cup uncooked rice
- 3 cups chicken broth or 3 cups stock
- 3 cups water
- 1 1⁄2 teaspoons salt (or to taste)
- 1 teaspoon ginger
- 3⁄4 teaspoon turmeric
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon cayenne pepper (or black pepper to taste)
- 3 saffron threads, crushed (optional)
directions
- In a 3 quart. pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes.
- Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Taste, adjust the seasoning if desired, and serve.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.