How To Prepare
1. In a large nonstick pot, heat olive oil. Add onions and sauté until soft, about 5 minutes. Stir in ginger, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric and red pepper flakes. Cook for 1 minute.

2. Deglaze the pot with wine. Reduce until liquid is almost evaporated. Stir in beans, tomatoes, and chicken. Bring soup to a boil, reduce heat and simmer for 10 minutes. Season with fresh ground pepper, to taste.

4. To serve: Ladle 1⅓ cups of soup into each bowl.

Exotic Moroccan Chicken Soup

Servings

Ingredients

2 teaspoons extra-virgin olive oil
2 cups onions, diced
2 tablespoons ginger (from a jar), see shopping tip
1 tablespoon fresh garlic, minced
1 teaspoon each paprika and coriander
½ teaspoon each cumin, cinnamon and cardamom
¼ teaspoon each turmeric and red pepper flakes
½ cup white wine
4 cups no salt added chicken broth
1 (14.5 oz) can no salt added garbanzo beans, drained and rinsed
1 (14.5 oz) can no salt added diced tomatoes in juice
16 ounces cooked chicken breast, cut into small chunks, see shopping tip
Fresh ground pepper, to taste

Servings

Ingredients

2 teaspoons extra-virgin olive oil
2 cups onions, diced
2 tablespoons ginger (from a jar), see shopping tip
1 tablespoon fresh garlic, minced
1 teaspoon each paprika and coriander
½ teaspoon each cumin, cinnamon and cardamom
¼ teaspoon each turmeric and red pepper flakes
½ cup white wine
4 cups no salt added chicken broth
1 (14.5 oz) can no salt added garbanzo beans, drained and rinsed
1 (14.5 oz) can no salt added diced tomatoes in juice
16 ounces cooked chicken breast, cut into small chunks, see shopping tip
Fresh ground pepper, to taste

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How To Prepare
1. In a microwave-safe bowl, add mushrooms, zucchini, bell peppers, and onions. Cook in microwave for 4-5 minutes until onion are soft.

2. In a large pan or soup pot, heat 1 teaspoon olive oil. Add garlic and cook for 1 minute. Stir in red pepper flakes and all the cooked veggies including the liquid from veggies.

3. Stir in wine and vinegar. Deglaze by boiling down until liquid has almost evaporated about 5 minutes. Stir in chicken broth and pasta sauce. Bring to a boil, turn down to simmer, cover and simmer for 15 minutes. Add cooked chicken and simmer 5 minutes to heat through.

Makes 10 cups (each main course serving about 2 cups)

Skinny Chicken Cacciatore Soup

Servings

Ingredients

4 cups mushrooms, sliced (1-12oz bag)
3 cups zucchini, sliced then chopped into 4
2½ cups yellow or red bell pepper, chopped
2 cups onions, chopped
1 teaspoon olive oil
2 teaspoons garlic, chopped
⅛ teaspoon red pepper flakes
½ cup white or red wine
1 tablespoon balsamic vinegar or white vinegar
4 cups no salt added chicken broth, I used Swanson’s
2 cups no salt added pasta sauce (from a jar),
1 teaspoon Italian seasonings
Fresh ground pepper, to taste
16 oz (2 cups lean, skinless ,chicken breast, cooked and chopped)

Servings

Ingredients

4 cups mushrooms, sliced (1-12oz bag)
3 cups zucchini, sliced then chopped into 4
2½ cups yellow or red bell pepper, chopped
2 cups onions, chopped
1 teaspoon olive oil
2 teaspoons garlic, chopped
⅛ teaspoon red pepper flakes
½ cup white or red wine
1 tablespoon balsamic vinegar or white vinegar
4 cups no salt added chicken broth, I used Swanson’s
2 cups no salt added pasta sauce (from a jar),
1 teaspoon Italian seasonings
Fresh ground pepper, to taste
16 oz (2 cups lean, skinless ,chicken breast, cooked and chopped)

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