Moroccan Chicken Soup

February 9, 2011

A cold snap has blown over Cape Cod again.  I thought that it would be another great week for soup.  This one is easy and has a wonderful blend of spices.  I do not make soups very much in the Spring or Summer.  I mostly reserve them for Fall and Winter.  So, I am taking advantage of the cold before we warm up for good. 


1 tablespoon of olive oil
1 onion-finely chopped
1 teaspoon garam masala
5 cup chicken stock
1 (14.5 oz.) can of diced tomatoes
2 (15.5 oz.) canned chick peas
2 zucchini- cut into bite size pieces
1/2 cup plain uncooked couscous
1 rotisserie chicken-skin discarded, meat removed and cut into bite size pieces
salt and pepper to taste


1.  Heat olive oil in a large stock pot.  Over medium heat, saute onions until slightly caramel color.  Stir in garam masala and cook about 30 seconds until fragrant.

2.  Add remainder of the ingredients.  Simmer covered over low heat for about 20 minutes. 

3.  Serve with warm crusty bread.

I discovered this recipe in our local supermarket courtesy of Cook’s magazine. I have also put the recipe on Tastebook for your convenience as well. 


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Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.