Moroccan Chicken and Zucchini Soup

Ingredients

• 2 tbsp olive oil
• ¼ cup chopped onion
• 2 cloves garlic, minced
• ½ tsp ground turmeric
• ½ tsp ground ginger
• ½ tsp ground cumin
• 5 cups chicken broth
• 1 lb boneless skinless chicken thighs
• 2 medium zucchini, diced
• ¼ cup chopped fresh cilantro
• 2 tbsp lemon juice
• salt and black pepper, to taste

Check the label of the products you use (chicken_broth) for added sugar or starch.

Steps

1. 1

   Soften the onion and garlic in the oil, then add the turmeric, ginger, and cumin.

   Start 4 min timer
2. 2

   Add the broth and chicken and simmer until the chicken is cooked through.

   Start 18 min timer
3. 3

   Remove the chicken, shred it, and return it to the pot with the zucchini.

4. 4

   Simmer until the zucchini is tender, then finish with cilantro and lemon juice.

   Start 6 min timer

Tips

• Use bone-in thighs for extra flavor and remove the bones after simmering.
• Freezes well without the zucchini.