Moroccan Chicken Soup

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour 10 minutes

Składniki

2 tbsp olive oil

1 1/2 tsp salt (divided)

1/4 tsp pepper

2 boneless (skinless chicken breasts)

2 medium carrots (peeled and diced)

2 ribs celery (diced)

1 small onion (chopped)

3 cloves garlic (minced)

1 tsp minced ginger

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1 tsp turmeric

1/2 tsp cinnamon

1/4 tsp cayenne pepper

1 tbsp tomato paste

7-8 cups water

1 19oz can of chickpeas (drained and rinsed)

2 1/2 tbsp lemon juice

1 tbsp chopped cilantro (for serving)

Wskazówki

In a large soup pot, heat olive oil over medium-high heat.

Season chicken breasts with 1/2 tsp salt and 1/4 tsp pepper. Add to pan and cook for 3-4 minutes per side, remove from pot and set aside.

Add the onion, carrots and celery to the pot, stirring occasionally until soft and lightly browned, about 5 minutes.

Add garlic, ginger, spices and 1/2 tsp salt, stirring until fragrant, about 1 minute. Add tomato paste, cook until lightly caramelized, about one minute. Add water, turn up heat and bring to a boil, season with remaining salt. Carefully return chicken to pot, reduce heat and simmer, partially covered for 35-40 minutes or until chicken is fully cooked.

Remove chicken from soup and shred with two forks. Return chicken to pot, add chickpeas and lemon juice. Serve with chopped cilantro.

Wartości Odżywcze

• Kalorie: 232 kcal
• Tłuszcz Całkowity: 10 g
• Tłuszcz Nasycony: 2 g
• Cholesterol: 72 mg
• Sód: 1084 mg
• Węglowodany Całkowite: 9 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 3 g
• Białko: 25 g