moroccan chicken veggie soup

This robust soup is a meal in itself, with plenty of vegetables, protein and heart-healthy spices.

6 plus cups water
1-2 chicken breasts on the bone, skin removed
1 medium potato, chopped
1 yellow onion, chopped
2 carrots, chopped
1 yellow squash and
1 zucchini, halved lengthwise and chopped across

2 celery stalks, chopped
15 oz. can diced tomatoes with juice
Bunch of curly parsley
4-5 oz. fresh baby spinach, stems trimmed (if picky)
1 generous tspn cumin
1 generous tspn turmeric
sea salt and black pepper

Bring water, chicken, potato, onion to a boil in a large stock pot – covered.
Add carrots, celery, yellow squash, zucchini and tomatoes.

Once boiling again, lower heat and cook covered for 30 minutes. If water level has lowered more than a bit, add hot water and bring up heat again to a simmer.

Add the (chopped) parsley. Cook another 15 minutes, still covered.

Remove the chicken, shred it and place back in pot. Add the spinach, cumin and turmeric. In 10 minutes, taste and add salt and pepper as desired.

Keep heating, covered, for another 5-10 minutes.

(Serves a small gathering; freezes nicely.)

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