Moroccan Chicken Soup

4 tablespoons olive oil
2 pounds boneless, skinless chicken breasts, cut into strips
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon cinnamon
½ teaspoon pepper
1 onion, diced
1 teaspoon minced garlic
4 (32 ounce) boxes chicken (meat or pareve) stock or homemade if you have
1 small butternut squash, peeled and chopped
1 red pepper, chopped
2 zucchini, sliced
3 tablespoons lemon juice (fresh is best)

Heat oil in a large stock pot. Add the chicken and spices and sauté until chicken is no longer pink. Add onion and garlic and sauté a few minutes longer. Add all remaining ingredients except lemon juice and bring to a boil. Reduce heat and simmer for about 1 hour. Stir in lemon juice.

Comments are closed.