moroccan chicken soup

moroccan chicken soup

prep time: 15 minutes
cook time: 20 minutes
ready in: 35 minutes

makes: 6 servings


  • 2 Tablespoons olive oil
  • 1 lb boneless, skinless chicken breast
  • 1 ¼ cups chopped onion
  • 1/2 Tablespoon cumin powder
  • 1/2 Tablespoon ground ginger
  • 1 teaspoon hot paprika*
  • 4 cups Nature’s Promise low-sodium chicken stock
  • 2 cups chopped zucchini (1/4-inch pieces)
  • 1/2 cup dry couscous
  • 1 can (15.5 oz.) Nature’s Promise chickpeas (garbanzo beans), drained and rinsed
  • Ground black pepper to taste
  • 1/4 cup chopped cilantro or parsley

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Put oil in a deep, heavy skillet over medium-high heat. Cut chicken into 1/2- to 3/4-inch cubes. Add to skillet and stir. Cook until browned. Add onion, cumin, ginger and paprika to the skillet. Stir and cook for 1 minute.
  2. Add stock to skillet and stir with a wide wooden spoon, scraping any bits from the bottom. Cover and bring to a boil.
  3. When soup comes to a boil, add the zucchini , couscous and chickpeas to skillet; stir and cover. Let soup return to a boil, then lower the heat slightly and allow to simmer for 4 minutes.
  4. Add cilantro or parsley and season with pepper to taste. Cook for 1 minute, and serve in soup bowls.
  5. *If you don’t have Hot Paprika, use 3/4 teaspoon Sweet Paprika and 1/4 teaspoon Cayenne Pepper

per serving: 280 calories, 7g fat, 1g saturated fat, 40mg cholesterol, 170mg sodium, 28g carbohydrate, 6g fiber, 2g sugars, 23g protein