Moroccan Chicken Soup Recipe

Rotisserie chicken, canned chickpeas, and quick-cooking couscous are the foundation of chis easy, flavor-packed soup. Garam masala, an Indian spice blend made from up to twelve spices foundation including cinnamon, cardamom, and black pepper, is key to creating depth and complexity. While you could make your own garam masala, we found just 1 teaspoon of the store-bought variety offers the perfect spice combination and saves a lot of kitchen time. For the zucchini, look for ones that are no longer than 8 inches, as larger zucchini are overly seedy and tough. Serve with chopped cilantro and lemon wedges.

Heat oil in Dutch oven over medium heat until shimmer­ing. Cook onion until lightly browned, about 5 minutes. Stir in garam masala and cook until fragrant, about 30 seconds.Add broth and tomatoes and bring to simmer. Stir in chick­peas, zucchini, and couscous and cook, covered, until couscous is tender, about 8 minutes. Stir in chicken. Season with salt and pepper. Serve.

Moroccan Chicken Soup – Chicken

It’s hard to beat the convenience of an already cooked rotisserie chicken from the supermarket when using the meat in a recipe like a weeknight soup or stew. A typical rotisserie chicken weighs about 2½ pounds, which will yield 3 cups of picked meat. When buying a bird for use in a recipe such as this one that is plain and simply oven roasted, as many grocery stores and markers offer rotisserie chickens that have additional seasoning or are glazed.

Moroccan Chicken Soup – Ingredients

1 tablespoon vegetable oil
1 onion, chopped fine
1 teaspoon garam masala
5 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
2 (16-ounce) cans chickpeas, drained and rinsed
2 zucchini, cut into ½-inch pieces
½ cup plain couscous
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
Salt and pepper