Moroccan Chicken Soup

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups
  • Makes: six 1-1/2-cup servings
  • Prep: 30 mins
  • Cook: 12 mins

Moroccan Chicken Soup

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Directions

  1. In a small bowl stir together paprika, cumin, coriander, turmeric, and red pepper; set aside. Rinse chicken; pat dry. Cut chicken into bite-size strips. Toss chicken with 2 teaspoons of the spice mixture, reserving remaining spice mixture.
  2. In a large saucepan heat olive oil over medium-high heat. Cook and stir chicken in hot oil for 3 to 4 minutes or until chicken is no longer pink. Use a slotted spoon to remove chicken from pan; keep warm.
  3. Add onion and garlic to drippings in pan. (If necessary, add an additional 1 teaspoon olive oil to pan.) Cook and stir until onion is tender. Stir in chicken broth, water, squash, turnip, carrot, salt, and reserved spice mixture. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until vegetables are tender. Stir in chicken and lemon juice. Heat through. Makes six 1-1/2-cup servings.
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Nutrition Facts (Moroccan Chicken Soup)

  • Per serving:
  • 166 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 45 mg chol. ,
  • 431 mg sodium ,
  • 11 g carb. ,
  • 3 g fiber ,
  • 19 g pro.
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