MOROCCAN CHICKEN AND VEGETABLE SOUP
This fragrant soup is a great way to use up leftover rotisserie chicken. Even if you only have half of a chicken left, use the bones for the stock and whatever meat you have left can go in at the end.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve.
- Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top.
HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.
CHICKEN, RICE AND VEGETABLE SOUP
I pulled down a recipe for Chicken Rice soup and then started adding stuff, so what I ended up with was very different then the original. I think it turned out very good and made a nice supper, great for a cool day.
Provided by John W Wenzelburger
Categories Low Cholesterol
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Mix, wash and cook the rice, I use a rice cooker.
- Put 3 cups of chicken broth in a 3 qt sauce pan.
- Add last cup of broth later IF you want it more soupy.
- Bring to a slow boil.
- Add Carrots, Celery, Onion and about three cloves of the minced Garlic.
- Cover and simmer for about 15 min until vegetables are soft.
- While broth mix is cooking, put enough wine in a shallow pan to cover the bottom about ¼ inch, then add spices and or Chicken seasoning.
- Add last clove of the minced Garlic.
- Mix well and bring to a slow boil.
- Add chicken and cover, stir chicken every few minutes until cooked through.
- When Chicken is done add contents of pan to broth mixture.
- When Rice is done add to broth mixture along with Mushrooms and Worcestershire Sauce.
- Salt to taste.
- (Taste first; chicken broth can be salty).
- Black Pepper to taste.
- Simmer until mushrooms are soft then serve.
Nutrition Facts : Calories 468.2, Fat 9.7, SaturatedFat 2.7, Cholesterol 48.4, Sodium 872.6, Carbohydrate 59.6, Fiber 3.5, Sugar 4.8, Protein 26.8
MOROCCAN VEGETABLE SOUP
A great winter-time vegetable soup, featuring pumpkin as the star.
Provided by Laura Roberts
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h30m
Yield 5
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
- Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
- Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
- To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.
Nutrition Facts : Calories 147 calories, Carbohydrate 17.8 g, Fat 8 g, Fiber 4.8 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 625.3 mg, Sugar 7.5 g
MOROCCAN VEGETABLE SOUP WITH CHICKEN AND RICE
Chorba al-Khadra bil Djej wa Roz is a tasty, satisfying soup made by simmering carrots, zucchini and onions with chicken, rice and Moroccan spices and herbs. Serve it as a starter or as a light supper.
Provided by pammyowl
Categories Clear Soup
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a 3 quart pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes.
- Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Taste, adjust the seasoning if desired, and serve.
Nutrition Facts : Calories 233.1, Fat 9.8, SaturatedFat 4.8, Cholesterol 43.4, Sodium 1555.6, Carbohydrate 20.3, Fiber 3, Sugar 5.4, Protein 15.9
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