Soup-Moroccan Chicken Stew

  • leftover cooked chicken*
  • butter or oil
  • 1/4 cup mirepoix (diced onion, carrot, celery)
  • 2 tsp ground ginger
  • 2 tsp turmeric
  • 1 tsp cinnamon
  • 28 oz diced tomatoes with juices or tomato puree
  • 48 oz chicken stock
  • 1/4 lb dried lentils
  • 1 can chickpeas, drained
  • rice, cooked, for serving

  1. Preheat soup pot to medium.
  2. Heat 2-3 Tbsp butter or oil; add mirepoix and sauté until soft.
  3. Add spices and stir for 1 minute.
  4. Add tomatoes, chicken stock and lentils.
  5. Bring to boil. reduce heat, cover, and simmer for a minimum of 1 hour.
  6. Add cooked chicken and chickpeas. Serve over rice.

*If you don’t have leftover cooked chicken, brown fresh chicken with mirepoix.  Let cook with soup, then remove and shred to add back in.