Tuesday, January 17, 2012

Moroccan Spiced Chicken Soup

from Bite Me (cookbook)

2 Tbsp butter
1 medium yellow onion, chopped
2 large celery stalks, chopped
2 large carrots, peeled and chopped
1 tsp ground cinnamon
1 tsp ground tumeric
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp pepper
28 oz crushed tomatoes
3 1/2 cups canned chickpeas, rinsed and drained
7 cups chicken broth
1 cup dried green lentils
1 cup uncooked angel hair pasta, broken into 1 inch pieces
2 boneless, skinless chicken breasts, cooked and shredded
1/4 cup chopped fresh parsley

1.  In a large soup pot, melt butter over medium-low heat.  Add onion, celery and carrots, cooking until softened, about 8-10 minutes.  Add cinnamon, tumeric, cumin, salt and pepper and cook, stirring for 2 minutes.
2.  Stir in tomatoes, chickpeas, chicken broth, and lentils.  Bring to a boil and then reduce heat to low, simmering uncovered until lentils are tender, about 30-35 minutes.
3.  Add pasta and cook for about 5 minutes or until softened.  Stir in chicken and parsley, cooking until heated through.

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