Serendipity soup du jour

Moroccan Chicken Soup

As of 3/15/2020 (and subject to change without notice)


8 cups of water
2 cans (13 oz) ounces of white chicken meat, drained (or equivalent leftover rotisserie chicken, white or dark)
2 cans diced tomatoes, drained
2 cans garbanzo beans, drained
2 cans (4 oz) mushrooms, drained
8 artichoke hearts, halved or quartered (optional)
4 beef bouillon cubes, or two larger pieces (or equivalent)
2 tbsp dried onion flakes
2 tbsp dried parsley
1 tbsp sea salt
2 tsp black pepper
2 tsp garlic powder
2 tsp cumin
2 tsp coriander
1 tsp allspice, or cajun spice
1 tsp cinnamon

3 tbsp slivered almonds or pine nuts, lightly browned in olive oil, as a garnish (optional)
Grated parmesan cheese, as a garnish (optional)

Combine all ingredients in a large pot and bring to a boil. Cover and simmer for at least 30 minutes, stirring occasionally. Cover servings with browned almonds or pine nuts, sprinkle with parmesan cheese.  Note: this is a double recipe and makes a LOT of soup!  Consider halving the ingredients…


Top photo, taken this morning, of “my” Moroccan Chicken Soup.

Bottom photo, by Sherry Lynn, is (left to right) Lanell Barnes, moi, Emmet Barnes, and Nan Enoch.  Note that I’m at least 30 pounds lighter and wearing my Islamic Jihad tie…

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