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    You are in: Home / Recipes / Moroccan Vegetable Soup With Chicken and Rice Recipe
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    Moroccan Vegetable Soup With Chicken and Rice

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    L'ecole's Note:

    I've been on a Moroccan/Arabic food kick lately; a google search brought this recipe up, originally posted on morrocanfood.about.com. I would definitely use cilantro rather than parsley -- unless you're one of those people who genetically doesn't like the stuff!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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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    Nutritional Facts for Moroccan Vegetable Soup With Chicken and Rice

    Serving Size: 1 (382 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 229.6
     
    Calories from Fat 87
    38%
    Total Fat 9.7 g
    14%
    Saturated Fat 4.7 g
    23%
    Cholesterol 41.8 mg
    13%
    Sodium 1554.0 mg
    64%
    Total Carbohydrate 20.2 g
    6%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.4 g
    21%
    Protein 15.3 g
    30%

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