Moroccan Chicken Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 10 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 232 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Cholesterol: 72 mg
• Sodium: 1084 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 25 g