Moroccan Chicken Vegetable and Rice Soup
Chicken soup with zucchini, carrots, celery, ginger and spice
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)
- In a large pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally.
- 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.
- Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked.
- Taste, adjust the seasoning if desired, and serve.