Moroccan Chicken Soup

My mother-in-law has been making this soup for years. It’s perfect for the sukkah. When I know she’s serving it, I don’t eat anything else at the meal—it’s all I have. It’s the best soup ever!

Directions

1. In a soup pot, heat the oil. Add onions and garlic and sauté for 10–15 minutes. Add meat and brown it for about five minutes. Add vegetables and spices.

2. Add water and chicken (whole pieces) and bring to a boil. Let simmer for three to four hours. If the water boils out or the soup thickens, add some more water.

3. Remove the chicken, shred it, and return to the pot.

4. Serve with couscous. (Or your favorite gluten-free alternative.)

Tips:

This freezes amazingly.

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Recipe tags

Beef Chick peas Chicken Chicken soup Chickpeas Classic Jewish food Faigy murray Freezer-friendly Garbanzo beans Moroccan Mykitchen_mystudio Squash Succos Succot Sukkos Traditional Vegetables Zucchinis