Penn Herb Wellness Guide
Moroccan Chicken Soup
Ingredients
- 18 oz boned and skinned chicken breasts, (3 breast halves) cut into 1-inch (2.5cm) pieces
- 1 Tbs olive oil, (15mL)
- 1 1/2 cups onion, chopped
- 1/2 Tbs cumin
- 1/2 Tbs ginger
- 3/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/8 tsp black pepper
- 5 cups chicken broth
- 3 cups zucchini, sliced into half moon shapes
- 1/2 cup couscous, uncooked
- 1 1/4 cups garbanzo beans, canned, (one 16-ounce can), rinsed and drained
- 2 Tbs Cilantro, chopped
Directions
- In a large Dutch oven or soup pot, saut chicken pieces in oil over medium heat until pinkness is gone and chicken is opaque.
- Add onion to chicken, saut for 1- 2 minutes.
- Add cumin, ginger, paprika, cayenne and pepper to chicken.
- Pour in broth, cover and bring to a boil for one minute. Add zucchini, couscous and garbanzo beans to pot, cover and simmer for 5 minutes.
- Add fresh cilantro to soup.
- Remove from heat and let sit for 5 minutes before serving.
Nutrition Facts
Copyright 2025 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.