Moroccan Vegetable Soup With Chicken And Rice

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 5 -6 ounces cooked chicken, diced
• 2 tablespoons butter
• 1 medium onions or 2 leeks, chopped
• 2 garlic cloves, finely chopped
• 1 large zucchini, chopped (set aside)
• 2 medium carrots, peeled and diced
• 1 -2 celery, stalks with leaves, diced
• 4 tablespoons parsley (or combine both) or 4 tablespoons cilantro, chopped (or combine both)
• 1/4 cup uncooked rice
• 3 cups chicken broth or 3 cups stock
• 3 cups water
• 1 1/2 teaspoons salt (or to taste)
• 1 teaspoon ginger
• 3/4 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper (or black pepper to taste)
• 3 saffron threads, crushed (optional)

Recipe

• 1 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.
• 2 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.