MOROCCAN CHICKEN SOUP

Moroccan Chicken Soup image

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 12

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Ingredients

1 tablespoon olive oil
2 cups sliced carrots (about 4 medium)
1 large red bell pepper, cut into 3/4-inch pieces
2 cloves garlic, finely chopped
5 cups chicken broth
1 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1 can (15 oz) garbanzo beans or chick peas, drained, rinsed
1/3 cup uncooked Israeli couscous
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
Fresh cilantro leaves, if desired

Steps:

In 4-quart saucepan or Dutch oven, heat oil over medium heat. Cook carrots, bell pepper and garlic in oil about 3 minutes, stirring frequently, until carrots are crisp-tender.
Stir in remaining ingredients except chicken and cilantro. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in chicken; simmer 5 minutes longer or until carrots are tender. Sprinkle individual servings with cilantro.

Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 5 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 4 g, TransFat 0 g

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