Moroccan Spiced Chicken “Noodle” Soup
This Paleo Chicken Noodle Soup is packed with flavor and the gentle warmth of Moroccan spices. This is comfort in a bowl: stash some in your freezer!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
Ingredients
Scale
- 1 tbl avocado oil
- 1 onion,diced
- 2 cups mini sweet peppers, sliced in rings
- 4 tsp Moroccan spice blend (Ras El Hanout)
- 2 cups no salt added diced tomatoes
- 2 – 3 cups coconut milk
- 3 cups chicken broth
- 1 cup pumpkin puree OR sweet potato puree
- 2 cups leftover roast chicken
- 2 yellow squash or zucchini, made into noodles with a vegetable spiralizer
- To taste: salt and red pepper flakes
- 4 cups fresh spinach
Instructions
- Add the avocado oil to a large dutch oven over low-medium heat. Add the diced onion and sliced peppers and soften them for 5 minutes.
- Stir in the Moroccan spice blend and cook for a few minutes, until fragrant.
- Add the diced tomatoes, coconut milk and chicken stock. Turn up the heat and bring the pan to a simmer: don’t boil as this will separate out the coconut milk.
- Season to taste with salt and, if using, red pepper flakes. Stir in either the pumpkin puree OR sweet potato puree to thicken. Bring back to a simmer.
- Add the chicken and summer squash noodles. Cook until the chicken is heated all the way through and the noodles have softened, about 5 minutes.
- Before serving, stir in the fresh spinach and let it wilt slightly.
Find it online: https://meatified.com/moroccan-paleo-chicken-noodle-soup/