Zesty Chicken Soup with Tomatoes and Rice

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a zesty North African soup. The chicken can be served in the soup or reserved for other uses. If you'd like a leaner soup, omit the oil. Instead of sauteing the onion and chicken, simply add them to the water and continue cooking the soup as below.

Ingredients Nutrition

Directions

  1. Heat oil in a large, heavy soup pot or stew pan.
  2. Add onion and saute over medium heat until golden.
  3. Add chicken, sprinkle with salt and pepper and saute 7 minutes.
  4. Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
  5. Skim foam from surface.
  6. Cover and simmer 45 minutes, skimming fat occasionally.
  7. Add squash and cook for 10 minutes or until zucchini and chicken are tender.
  8. In a separate saucepan, bring 4 cups water to a boil and add salt.
  9. Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
  10. Drain well.
  11. Rinse with cold water if cooking it ahead, and drain well.
Most Helpful

5 5

When DIL #2 arrived for the holidays with a very bad cold, I cooked her a big pot of your fantastic Chicken Vegetable Soup with Cumin and Dill. A week later, when I started sniffling and sneezing, I was attracted by the tomatoes and seasonings in this soup. What a delicious, soothing and heart warming soup! The only thing I changed was to sub celery for the squash. The paprika and tumeric add a subtle yet enhancing flavor. Thanks Mirjam - you are truly my soup maven !

5 5

This soup was great. I accidentally added way too much tomato but it still turned out really well. I did change the recipe a little (I am totally incapable of following a recipe as written). I added celery, used acorn squash instead of zucchini, and added some cumin, and chili peppers. Thanks!

5 5

I love this soup! The flavors are just right. I may have added a little bit more garlic, and did add one celery rib. I also took a shortcut by using homemade chicken broth and boneless chicken breast, so instead of cooking the chicken for a long time, I added it nearly last, and cooked the vegetables in stock first. To my surprise, I even found zucchini, which is fairly rare in Tokyo. I used cilantro rather than parsley, though I like both, and am sure either would be good. Thank you for posting this recipe.