MOROCCAN CHICKEN SOUP

MOROCCAN CHICKEN SOUP image

Yield 9 cups

Number Of Ingredients 19

Ingredients

2 cups onion, diced
2 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon nutmeg
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
4 cups chicken broth
3/4 lb cooked chicken, shredded
1 can chickpeas, drained, rinsed (15 oz)
1 can diced tomatoes in juice (14.5 oz)
1 can artichoke hearts in water, drained, quartered (13.75 oz)
1/4 cup kalamata olives, pitted, quartered
salt and pepper to taste

Steps:

Saute onion in oil in a large pot over medium heat until onion is soft, 5 minutes. Add ginger, garlic and seasonings, and cook 1 minute. Deglaze with wine and simmer, scrapping any bits off the bottom. Reduce until nearly evaporated, then stir in broth, chicken, chickpeas, tomatoes, artichokes and olives. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper. Serve with scoop of lemon-apricot couscous on top. Nutritional information Per serving: 211 calories, 7 g fat, 19 g carbohydrates, 551 mg sodium, 4 g fiber, 19 g protein

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