Moroccan Chicken Soup Recipe - Making Life Delicious (2024)

• 1 tablespoon sweet paprika
• 2 teaspoons ground cumin
• ½ teaspoon ground coriander
• 16 ounces boneless skinless chicken breast ( cut into ½-inch strips)
• 1 tablespoon extra-virgin olive oil
• 2 onions (chopped)
• 2 cloves garlic (minced)
• ½ teaspoon saffron threads (crushed (optional))
• ¼ teaspoon cayenne pepper
• 1 cinnamon stick
• 6 cups homemade chicken stock or reduced-sodium broth
• 6 ounces peeled diced butternut squash
• 4 ounces white mushrooms (diced)
• 2 carrots (grated)
• 2 tablespoon lemon juice
• ¼ cup chopped fresh mint (or parsley)

US Customary - Metric

• Combine the paprika, cumin, and coriander. Place cut chicken strips in the medium bowl and toss with 1 tablespoon of the spice mixture.

• Heat the olive oil in the pot over medium heat. Add the chicken and cook until browned, about 3 to 4 minutes. Transfer to a plate.

• Add the onions and garlic to the pot and cook, stirring, until softened, about 5 minutes. Add the saffron, cayenne, cinnamon stick, and the rest of the spice mixture. Cook, stirring, for 1 minute.

• Add the broth, squash, and the chicken. Cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.

• Add the mushrooms and carrot and simmer until the vegetables are tender and the chicken is cooked through, about 5 minutes. Discard the cinnamon stick. Stir in the lemon juice. Ladle the soup into bowl and garnish with the mint.