Moroccan Chicken Soup
This tasty soup is filled with veggies, legumes and spices, making it a filling supper option for those cooler evenings.
Ingredients
1 tbsp Chantal Organics Extra Virgin Olive Oil- 1 onion, finely diced
- 2 celery stalks, sliced on an angle
- 2 carrots, sliced thinly on an angle
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1 tsp sweet paprika
- ½ tsp chilli flakes
- ½ packet mixed vegetable (we love King Soup)
- 3 cubes chicken stock mixed with 3 Litres of water (we love Kallo)
- ½ can Chantal Organics Chopped Tomatoes
- 1 can Chantal Organics Chickpeas, drained and rinsed
- 1 free range hot roast chicken, meat shredded bones discarded (we love Waitoa)
- 100g spinach
- ¼ cup parsley, roughly chopped (we love Superb Herb)
- 1 lemon, zested and juiced
- To Serve
- 1/3 cup yogurt
- Green chili, chopped
- Croutons
instructions
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Step 1.
Heat a large pot to a medium/high heat. Drizzle oil into the pot. Add onion, celery and carrots into the pot. Cook for 5 minutes, tossing often. Add in the garlic, ginger, turmeric, cinnamon, sweet paprika and chili flakes. Continue to cook for 1 minute until fragrant.
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Step 2.
Add the King soup mix, chicken stock and chopped tomatoes into the pot. Bring to the boil, then reduce heat to a simmer for 15 minutes.
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Step 3.
Add the shredded chicken, chickpeas, spinach, parsley and lemon juice to the pot and continue to simmer for 5 minutes.
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Step 4.
Serve with yogurt, croutons and green chili.
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Tip:
You can adjust the recipe to be vegan by removing the chicken and replacing the chicken stock with vegetable stock. Serve with coconut yogurt.
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Chantal Organics Products used
