Moroccan Chicken Soup

(serves 8-10)

¼ C olive oil

2 small yellow onions, diced

6 stalks of celery, diced

6 large cloves garlic, minced

1 red bell pepper, diced

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1 medium-sized butternut squash, peeled and cubed

2 large zucchini, cubed

1 – 12 ounce package of lima beans

1 – 15 ounce can of garbanzo beans, rinsed and drained

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1 t cinnamon

1 t ground ginger

1 T turmeric

1 T ground coriander

1 T curry

1 t red pepper flakes

2 t salt

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8 C chicken stock

1 bunch cilantro, finely chopped

Shredded chicken from one whole chicken (Rotisserie bird strikes again)

Cous cous ( about 2 cups cooked)

Greek yogurt, cilantro leaves and toasted almonds for garnish

In a large preheated soup pot, add olive oil. Once it shimmers, add onion, celery, garlic and red pepper. Add a spritz of salt and black pepper. Sauté over medium high heat until onions are translucent and vegetables begin to soften. Add butternut squash, zucchini, lima beans, garbanzos and 2 C of stock. Add cinnamon, ginger, turmeric, coriander, curry, red pepper flakes and salt. Mix spices in well. Add remaining stock and bring to a slow boil. Once vegetables are fork tender, add chicken and cilantro.

Serve soup over cous cous and garnish with a dollop of yogurt, cilantro leaves and toasted almonds.

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Use the recipe for cous cous in the “dressings/sides” section. Leave out the the chili powder for this application.

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YUM. As one customer remarked, “This should be ‘mo-rockin’ chicken soup.”


  1. Hi Brent,

    Question ” 2 re: Moroccan Chicken Soup…..I plan on cooking this in the crock pot after sauteeing onions, celery, etc. Do you think 6 hours on low, or 8 hours would be best?



    Rhonda Bayless 830.285.3355


  2. Hi Brent,

    I am going to make the Moroccan Chicken Soup and I have a question. A 12 ounce package of lima beans is called for. Does that mean dried lima beans, frozen lima beans, or canned?



    Rhonda Bayless 830.285.3355


  3. YUMMERS!!!! you’ve outdone yourself… again! didn’t have a rotisserie bird so I baked 6 chicken thighs dusted in coarse black pepper and Kosher salt with a little EVOO. also cut a 1-inch slit in the butternut squash and put it in the oven with the thighs for about an hour at 350. by the time I had all the rest of the veggies prepped and ready to go the squash had cooled off and was much easier to peel and dice. also cut down on cooking time when I added it to the mix. we be eating well this week!!!

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