Zesty Chicken Soup with Tomatoes and Rice 🍲
Overview:
This vibrant North African-inspired soup, bursting with flavors of tomatoes, garlic, and spices, is a delightful addition to any lunch or snack table. It’s a hearty dish perfect for those chilly days or when you’re craving a comforting meal. The beauty of this recipe lies in its flexibility—you can serve the chicken in the soup or reserve it for other culinary adventures. Plus, if you’re watching your calorie intake, simply omitting the oil makes this soup even leaner. Let’s dive into the recipe and discover the magic of this zesty creation!
Time Management:
| Preparation | Cooking | Total |
|---|---|---|
| 15 minutes | 1 hour | 1 hour 15 minutes |
Ingredients:
- 2 onions
- 1 pound chicken pieces
- 1 1/4 cups water
- 8 tomatoes
- 1 garlic clove
- 3 teaspoons paprika
- 1 teaspoon turmeric
- 1 squash
- 2 zucchinis
- 1/2 – 3/4 cup long-grain rice
- 1/3 cup basmati rice
- Fresh parsley (for garnish)
- Cayenne pepper (optional, for added heat)
Instructions:
-
Prepare the Soup Base:
- Heat oil in a large, heavy soup pot or stew pan over medium heat.
- Add finely chopped onions and sauté until they turn golden brown and fragrant, stirring occasionally.
-
-
Cook the Chicken:
- Add the chicken pieces to the pot, season with salt and pepper, and sauté for about 7 minutes until they develop a nice golden color.
- Once the chicken is browned, pour in the water, then add chopped tomatoes, minced garlic, paprika, and turmeric. Stir well to combine.
-
Simmer and Skim:
- Bring the soup to a gentle simmer, then carefully skim off any foam that rises to the surface. This helps to clarify the soup and remove excess fat.
- Cover the pot and let the soup simmer for approximately 45 minutes, allowing the flavors to meld together beautifully.
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Add the Vegetables:
- After the soup has simmered, add diced squash and zucchini to the pot.
- Continue cooking for an additional 10 minutes or until the vegetables are tender and the chicken is cooked through. Adjust the seasoning if necessary.
-
Prepare the Rice:
- In a separate saucepan, bring 4 cups of water to a boil and add a pinch of salt.
- Add both long-grain and basmati rice to the boiling water and cook uncovered over medium-high heat for about 15 minutes or until the rice is just tender.
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Serve and Garnish:
- Once the rice is cooked, drain it well to remove any excess water. If you’re preparing the rice ahead of time, rinse it with cold water and drain thoroughly.
- To serve, ladle the zesty chicken soup into bowls and top each serving with a generous portion of cooked rice.
- Garnish with freshly chopped parsley and a sprinkle of cayenne pepper for an extra kick, if desired.
Nutritional Information (Per Serving):
- Calories: 577.5
- Fat: 36.3g
- Saturated Fat: 9.7g
- Cholesterol: 156.2mg
- Sodium: 159.3mg
- Carbohydrates: 19.6g
- Fiber: 2.1g
- Sugar: 3.7g
- Protein: 41.5g
Recipe Notes:
- Feel free to adjust the spice levels according to your preference. Add more cayenne pepper for extra heat or reduce it for a milder flavor profile.
- For a lighter version of this soup, omit the oil during the cooking process and simply add the onion and chicken directly to the water before simmering.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep or enjoying leftovers.
Keywords:
Chicken, Poultry, Rice, Moroccan, African, Very Low Carbs, Kosher, Potluck, Hanukkah, Thanksgiving, Weeknight, Stove Top, Less Than 4 Hours
This zesty chicken soup with tomatoes and rice is a true crowd-pleaser, packed with bold flavors and wholesome ingredients that will warm both body and soul. Try it today and experience a taste of North Africa right in your own kitchen! 🌶🥣
