Eosinophilic Esophagitis Friendly Paleo Moroccan Chicken Soup
Total time1 hr
Prep time15 min
Cook time45 min
4.6(15)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 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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