Let the soothing aroma of this quick and easy Moroccan Chicken Soup
waft through your home and draw everyone to the table. It is especially
appreciated for those “under the weather” days.
In a 4 quart pot, sauté the diced celery and onion in the olive oil until
the onion is browned. Add the remaining ingredients, except the lemon
juice, and bring to a boil. Reduce heat and simmer, covered, for 25 to
35 minutes. Turn off heat and stir in the lemon juice.
Serve a bowl of hot Moroccan Chicken Soup with Ful Mudammas
and toasted pita bread for a delicious light meal.
Category
Lemon
MOROCCAN BLEND
Moroccan Ras El Hanout Blend
Soup
Servings
Makes 8 cups
Author
- 2 cups diced celery
- 1 cup diced onion
- 2 Tbsp Clarified Butter or olive oil
- 3/4 lb boneless skinless chicken breasts or thighs, rinsed and diced
- 2 carrots, peeled and cut into 1/4 inch slices
- 1/4 cup chopped parsley
- 1/3 cup parboiled rice (Uncle Ben’s®)
- 4 15 oz cans low salt chicken broth
- 1 Tbsp SPICE BAZAAR MOROCCAN BLEND
- 2 Tbsp lemon juice