Zesty Chicken Soup with Tomatoes and Rice

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.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

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

@Mirj2338
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@Mirj2338
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"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."
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  1. Waking Dreamer
    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!
    Reply
  2. Waking Dreamer
    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!
    Reply
  3. mianbao
    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.
    Reply
  4. Lorac
    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 !
    Reply
  5. Mirj2338
    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.
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