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

Honey Tips

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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