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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

    pammyowl's Note:

    Chorba al-Khadra bil Djej wa Roz is a tasty, satisfying soup made by simmering carrots, zucchini and onions with chicken, rice and Moroccan spices and herbs. Serve it as a starter or as a light supper.

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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.

    Ratings & Reviews:

    • on November 30, 2013

      55

      Made this today only using leftover turkey (instead of chicken) and cutting the recipe in half. I also used all turkey broth and delicious! It was a little different for DH with the cinnamon (which I cut back a little on for him) but we both totally enjoyed this and will be making this again. Made for the of Pammyowl Cook-a-thon.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Moroccan Vegetable Soup With Chicken and Rice

    Serving Size: 1 (383 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 233.0
     
    Calories from Fat 88
    38%
    Total Fat 9.8 g
    15%
    Saturated Fat 4.7 g
    23%
    Cholesterol 43.3 mg
    14%
    Sodium 1555.6 mg
    64%
    Total Carbohydrate 20.2 g
    6%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.4 g
    21%
    Protein 15.8 g
    31%

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