Moroccan Chicken Soup

A spicy soup, chockfull of nutritious vegetables and tender chicken, to warm a cool autumn evening.


1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound chicken breasts, boned, skinned and cut into 1/2-inch pieces
1 tablespoon olive oil
2/3 cup onions, chopped
2 cloves garlic, chopped
1/8 teaspoon cayenne pepper
1 (3-inch) cinnamon stick
6 cups chicken broth
1 cup butternut squash, peeled and diced
1 red bell pepper, diced
2 carrots, diced
1 zucchini, diced
2 tablespoons fresh lemon juice
1/4 cup fresh mint or parsley, chopped


Combine the first 3 ingredients in a small bowl. Place chicken pieces in a bowl and toss with 1 tablespoon of the spice mixture. Set aside remaining spices.

Heat oil in a large pot. Add chicken and cook, stirring until browned, about 4 minutes. Remove chicken to a plate.

Add onions and garlic to the same pot and sauté over medium-low heat, stirring often, about 5 minutes. Add cayenne, cinnamon stick and reserved spices. Cook for 1 minute, stirring. Add broth, honey, squash, pepper, carrots and chicken pieces. Bring to a boil and simmer for 10 minutes. Add zucchini. Simmer another 5 minutes until vegetables are tender. Discard cinnamon stick.

Mix in lemon juice. Spoon into bowls and top with some chopped mint or parsley.

Serves: 4-6

golden blossom honey product