Moroccan chicken soup
This tasty soup is filled with veggies, legumes and spices, making it a filling supper option for those cooler evenings.
Ingredients
- 1 tbsp Olivado Avocado Cooking Oill
- 1 onion finely diced
- 2 celery stalks sliced on an angle
- 2 carrots sliced thinly on an angle
- 3 garlic cloves minced
- 1 tbsp ginger grated
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1 tsp sweet paprika
- ½ tsp chilli flakes
- ½ packet King Traditional Soup Mix Vegetable
- 3 L chicken stock
- ½ can Chantal Organics chopped tomatoes
- 1 can Chantal Organics chickpeas drained and rinsed
- 1 Waitoa Free Range Roast Chicken meat shredded bones discarded
- 100 g spinach
- ¼ cup Superb Herb Parsley roughly chopped
- 1 lemon zested and juiced
To Serve
- ⅓ cup yogurt
- green chili chopped
- croutons
Instructions
- Heat a large pot to a medium/high heat. Drizzle oil into the pot. Add onion, celery and carrots into the pot. Cook for 5 minutes, tossing often. Add in the garlic, ginger, turmeric, cinnamon, sweet paprika and chili flakes. Continue to cook for 1 minute until fragrant.
- Add the soup mix, chicken stock and chopped tomatoes into the pot. Bring to the boil, then reduce heat to a simmer for 15 minutes.
- Add the shredded chicken, chickpeas, spinach, parsley and lemon juice to the pot and continue to simmer for 5 minutes.
- Serve with yogurt, croutons and green chili.
Notes
Tip You can adjust the recipe to be vegan by removing the chicken and replacing the chicken stock with vegetable stock. Serve with coconut yoghurt.
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