Remarkably good! This recipe calls for beef or lamb, and beef stock. We’re not big beef eaters, so I made this chicken-themed. It was awesome.
Moroccan chicken vegetable soup (inspired by this recipe)
2 tablespoons extra virgin olive oil
1 medium onion, finely diced
2 teaspoons ground turmeric
1 pound boneless chicken breast, cut into 1/2″ cubes
6 cups chicken broth or water
1 14-ounce can diced tomatoes
2 small turnips, peeled and diced
2 (I used 4) carrots, diced
2 stalks celery, leaves included, thinly sliced
pinch of saffron threads
12 sprigs flat-leaf parsley
8 sprigs fresh cilantro
1 large zucchini, cut into 1/4″ dice
2 ounces angel hair pasta, broken into small pieces, about 1/2 cup
1 – 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add chicken and cook, stirring occasionally, until the onion is tender, 4 – 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery, and saffron.
Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring soup to a boil. Cover and reduce to a simmer; cook until the chicken and vegetables are tender – about 45 minutes.
Stir in zucchini and cook, covered, until soft, 8 – 10 minutes. Add pasta and cook until soft, 5 minutes.
Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon and increase if needed), and pepper.
Serve with sprinkled parsley and/or cilantro, if desired. Makes 8 servings.