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Moroccan Chicken Soup

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By Betty Crocker Kitchens
Updated Feb 21, 2017
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Moroccan Chicken Soup

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 12
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Ingredients

  • 1 tablespoon olive oil
  • 2 cups sliced carrots (about 4 medium)
  • 1 large red bell pepper, cut into 3/4-inch pieces
  • 2 cloves garlic, finely chopped
  • 5 cups chicken broth
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 1 can (15 oz) garbanzo beans or chick peas, drained, rinsed
  • 1/3 cup uncooked Israeli couscous
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • Fresh cilantro leaves, if desired

Instructions

  • Step 
    1
    In 4-quart saucepan or Dutch oven, heat oil over medium heat. Cook carrots, bell pepper and garlic in oil about 3 minutes, stirring frequently, until carrots are crisp-tender.
  • Step 
    2
    Stir in remaining ingredients except chicken and cilantro. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in chicken; simmer 5 minutes longer or until carrots are tender. Sprinkle individual servings with cilantro.

Nutrition

260 Calories
8g Total Fat
19g Protein
27g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
1130mg
47%
Potassium
550mg
16%
Total Carbohydrate
27g
9%
Dietary Fiber
5g
23%
Sugars
4g
Protein
19g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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