Low Sodium Paleo Moroccan Chicken Soup

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and grated
2 tsp ras el hanout
1 tsp ground cumin
1 tsp ground turmeric
½ tsp ground cinnamon
¼ tsp cayenne pepper (optional)
1 can (14 oz) diced tomatoes
4 cups chicken broth
1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
2 medium zucchini, cut into ½-inch half-moons
1 can (14 oz) chickpeas, drained and rinsed (optional)
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 tbsp fresh lemon juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.

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