Moroccan Chicken & Couscous Soup
Try something different with this easy, flavorful chicken and vegetable soup
Servings: 6 servings
Ingredients
- 2 tbsp olive oil
- 2 yellow onions, finely chopped
- 2 tsp garam masala
- 8 cups chicken broth
- 56 oz diced tomatoes
- 4 zucchini, quartered and sliced into bite-sized pieces
- 48 oz canned chickpeas, drained and rinsed
- ¾ cup couscous
- 2 rotisserie chickens, skin removed and meat shredded, about 4 cups
Instructions
- In a large pot over medium heat, add the oil and heat until it shimmers. Add the onion and cook until soft and translucent, about 4-6 minutes. Add the garam masala, stir, and cook until fragrant, about 30-45 seconds more.
- Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the zucchini, chickpeas, and couscous. Cover and cook until the couscous and zucchini are tender, about 8-10 minutes. Stir in the chicken and heat through. Season with salt and pepper to taste.
Notes
PREP AHEAD:
- Chop the onion and store in an airtight container in the refrigerator for up to 3 days.
- Slice the zucchini and store in an airtight container in the refrigerator for up to 3 days.
- Shred the chicken and store in an airtight container in the refrigerator for up to 3 days.
- Garam masala is an Indian Spice. You should be able to find it in most grocery stores these days.
- If you prefer to cook your own chicken, cook and shred about 4 chicken breasts for this recipe.
Nutrition
Calories: 587kcal | Carbohydrates: 67g | Protein: 34g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 1887mg | Potassium: 1453mg | Fiber: 16g | Sugar: 12g | Vitamin A: 717IU | Vitamin C: 52mg | Calcium: 217mg | Iron: 7mg
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