MOROCCAN VEGETABLE SOUP WITH CHICKEN AND RICE
Chorba al-Khadra bil Djej wa Roz is a tasty, satisfying soup made by simmering carrots, zucchini and onions with chicken, rice and Moroccan spices and herbs. Serve it as a starter or as a light supper.
Provided by pammyowl
Categories Clear Soup
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a 3 quart 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.
Nutrition Facts : Calories 233.1, Fat 9.8, SaturatedFat 4.8, Cholesterol 43.4, Sodium 1555.6, Carbohydrate 20.3, Fiber 3, Sugar 5.4, Protein 15.9
MOROCCAN CHICKEN AND VEGETABLE SOUP
This fragrant soup is a great way to use up leftover rotisserie chicken. Even if you only have half of a chicken left, use the bones for the stock and whatever meat you have left can go in at the end.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve.
- Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top.
MOROCCAN VEGETABLE SOUP (CHORBA)
From Eating Well magazine, October 2008..."Chorba is Morocco's answer to minestrone. It's hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta. Turmeric gives the broth a rich, golden-orange color."
Provided by kitty.rock
Categories Stocks
Time 1h35m
Yield 6 2 cup servings, 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a dutch oven over medium-high heat.
- Add onion and turmeric; stir to coat.
- Add meat and cook. stirring occasionally, until the onion is tender, 4 to 5 minutes.
- Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron.
- Tie parsley and cilantro sprigs together with kitchen string and add to the pot.
- Bring the soup to a boil.
- Cover and reduce to a simmer.
- Cook until the meat is tender, 45 to 50 minutes.
- Stir in zucchini and cook, covered, until soft, 8 to 10 minutes.
- Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta.
- Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you're using beef broth; add more if you're using water) and pepper.
- Serve sprinkled with parsley and/or cilantro leaves, if desired.
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