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30 • minutes
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4 • people
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Not too hard!

Moroccan Chicken Soup

5/5 (2)

Ingredients

  • tick1 tbsp Chantal Organics Extra Virgin Olive Oil
  • tick1 onion, finely diced
  • tick2 celery stalks, sliced on an angle
  • tick2 carrots, sliced thinly on an angle
  • tick3 garlic cloves, minced
  • tick1 tbsp ginger, grated
  • tick1 tsp turmeric
  • tick1 tsp ground cinnamon
  • tick1 tsp sweet paprika
  • tick½ tsp chilli flakes
  • tick½ packet mixed vegetable (we love King Soup)
  • tick3 cubes chicken stock mixed with 3 Litres of water (we love Kallo)
  • tick½ can Chantal Organics Chopped Tomatoes
  • tick1 can Chantal Organics Chickpeas, drained and rinsed
  • tick1 free range hot roast chicken, meat shredded bones discarded (we love Waitoa)
  • tick100g spinach
  • tick¼ cup parsley, roughly chopped (we love Superb Herb)
  • tick1 lemon, zested and juiced
  • To Serve
  • tick1/3 cup yogurt
  • tickGreen chili, chopped
  • tickCroutons

instructions

  • 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.

  • 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.

  • Step 3.

    Add the shredded chicken, chickpeas, spinach, parsley and lemon juice to the pot and continue to simmer for 5 minutes.

  • Step 4.

    Serve with yogurt, croutons and green chili.

  • 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.

Chantal Organics Products used

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Extra Virgin Olive Oil
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Chopped Tomatoes
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Chickpeas

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