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Moroccan Chicken Vegetable and Rice Soup

Chicken soup with zucchini, carrots, celery, ginger and spice

Moroccan Chicken Vegetable and Rice Soup


300g Chicken, skinfree, boneless, diced
2 Tblsps Butter
1 Medium Onion or 2 Leeks, diced
2 Cloves Garlic, Finely chopped
1 Large Zucchini, chopped
2 Carrots, Peeled and diced
1 or 2 Celery Stalks With Leaves, diced
4 Tblsp chopped Fresh Parsley or Coriander
1/4 Cup Rice
3 Cups Chicken Broth or Stock
3 Cups Water
1 1/2 Tsps Salt (or to taste)
1 Tsp Ginger
3/4 Tsp Turmeric
1/2 Tsp Ground Cinnamon
1/8 Tsp Cayenne Pepper (or Black Pepper to taste)


  1. In a large pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally.
  2. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes.
  3. Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked.
  4. Taste, adjust the seasoning if desired, and serve.

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