Moroccan Chicken Soup

To me this recipe is synonymous with Grandma's house.  Every time we pulled up she had a pot of this simmering on the stove or a batch waiting in the fridge to be reheated for any hungry grandchildren.

I love this soup because it is full of flavor!  It is warm and soothing, healthy (full of vegetables), and great to make in large batches.  It freezes well and sometimes tastes even better reheated!

This soup takes a little bit of prep work, but it tastes like a gourmet dish, your friends and families will be blown away!

Moroccan Chicken Soup

Ingredients:
1 Tb paprika
3 tsp cumin
1 tsp coriander
1 lbs. chicken (I use boneless, skinless, chicken breasts)
2 Tb Olive Oil
2 onions, chopped
2 cloves garlic, minced
1/2 tsp saffron (optional)
1/4 tsp cayenne pepper
1 3 inch cinnamon stick
6 cups chicken broth
1/2 of a small butternut squash (I usually use the whole thing!), peeled and diced
1 red bell pepper, seeded and diced
1 zucchini, diced
1 carrot, grated
2 Tb lemon juice

1. Combine paprika, cumin, and coriander in a small bowl.  Cut chicken into strips, toss with 1 Tb of the spice mixture.  Heat 1 Tb oil in a pot on medium heat, brown chicken in the oil, then transfer to a plate.  Add another tablespoon of oil, onions, and garlic.  Cook 5 to 6 minutes until onions are soft and translucent, add all remaining spices, including the mixture made earlier and cook, stirring for about a minute to release flavors.

2.  Add broth, squash, bell pepper, and chicken.  Bring the soup to a boil, simmer for 8 minutes.  Add zucchini and carrots and simmer until all vegetables are tender.  Stir in lemon juice.  Top with more diced zucchini and mint leaves.

Enjoy!

This dish is great fresh and reheated.  It always soothes my sore throats, and is very comforting.  It is good with cornbread!