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Thursday, 3 January 2013

Moroccan Vegetable Soup Recipe with Chicken and Rice

Enjoy here Moroccan Vegetable Soup Recipe with Chicken and Rice.... 

  • 150 g (about 5 oz.) cooked chicken, diced 
  • 2 tablespoons butter 
  • 1 medium onion or 2 leeks, chopped 
  • 2 cloves garlic, finely chopped 
  • 1 large zucchini, chopped (set aside) 
  • 2 carrots, peeled and diced 
  • 1 or 2 celery stalks with leaves, diced 
  • 4 tablespoons chopped fresh parsley and/or cilantro 
  • 1/4 cup uncooked rice 
  • 3 cups (700 ml) chicken broth or stock 
  • 3 cups (700 ml) 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) 
  • several saffron threads, crushed (optional)

  • In a 3 qt. 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.

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