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Moroccan Chicken Soup

Winter is a great time to test out soups! Everyone is eager to warm up with a hearty, nutritious 'meal' in a bowl.  This soup is loaded with so many wonderful veggies, chicken and spices, you will really love it.  This soup is mild, too - so the youngest family members will love it, too.

I have adapted a recipe I found on the Stop and Shop website.


  • 3 Tablespoons olive oil
  • 1 lb boneless, skinless chicken breast
  • 1 1/4 cups chopped onion
  • 1/2 Tablespoon ground cumin
  • 1/2 Tablespoon ground ginger
  • 1 teaspoon hot paprika
  • 4 cups chicken broth
  • 2 cups chopped zucchini (1/4-inch pieces)
  • 1/2 cup dry couscous
  • 1 can chickpeas (garbanzo beans), drained and rinsed
  • 1/4 cup chopped cilantro or parsley
  • Ground black pepper to taste


  1. Put oil in a deep, heavy skillet over medium heat.
  2. Cut chicken into bite-size pieces.
  3. Add to skillet and stir. Cook until browned.
  4. Add onion, cumin, ginger, and paprika to the skillet. Stir and cook for 1 minute.
  5. Add broth to skillet and stir - make sure you get all the bits off the bottom of pot.
  6. Cover and bring to a boil.
  7. Add zucchini, couscous and chickpeas to skillet; stir and cover.
  8. Return to a boil, then lower the heat and allow to simmer for 5 minutes.
  9. Add cilantro or parsley and season with pepper to taste.
  10. Cook for 1 minute, ans serve in soup bowls.
Love it! I'm trying this today - thx!!
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