Moroccan Chicken Soup

• Gluten free

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 2 Carrots, medium
  • 2 Celery, ribs
  • 15 19oz can Chickpeas
  • 1 Cilantro
  • 1 1/2 tsp Coriander, ground
  • 3 cloves Garlic
  • 1 Onion, small
  • 1/2 cup Tomatoes

• Condiments

  • 2 1/2 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Cinnamon
  • 3/4 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Liquids

  • 7 cups Water

Found on livinglou.com

Description

Ingredients

• 2 tbsp Olive Oil
• 2 boneless, skinless chicken breasts
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1/2 tsp cinnamon
• 3/4 tsp turmeric
• 1/4 tsp cayenne pepper (more to taste if you want something spicy!)
• 2 medium carrots, diced
• 2 ribs celery, diced
• 7 cups water
• 1/2 cup crushed tomatoes
• 1 15-19oz can of chickpeas, drained and rinsed
• 2 1/2 tbsp lemon juice
• chopped cilantro, for serving

Directions

• In a large soup pot, heat olive oil over medium-high heat.
• Season chicken breasts with salt and pepper. Cook for 3-4 minutes per side, remove from pot and set aside.
• Add the onion to the pot, stirring occasionally until soft and lightly browned, about 5 minutes.
• Add garlic and spices, stirring until fragrant, about 1-2 minutes.
• Stir in carrots and celery, return chicken to pot. Add water and crushed tomatoes.
• Bring to a boil. Add chicken, reduce heat and simmer, partially covered for 35-40 minutes or until chicken is fully cooked.
• Remove chicken from soup and shred with two forks.
• Return chicken to pot. Add chickpeas and lemon juice. Season with salt and pepper.
• Serve with chopped cilantro.