Nutritional Wisdom with Carly Pollack

Moroccan Chicken Noodle Soup

Moroccan Chicken Noodle Soup Moroccan Chicken Noodle Soup

1 tbsp grapeseed oil
1 medium onion, diced
2 cups mini sweet peppers, sliced into rings
4 tsp Moroccan spice blend
2 cups diced tomatoes
2 cups coconut milk (canned)
3 cups chicken stock
1 cup pumpkin puree
1/2 lb roasted chicken
2 medium yellow squash, spiralized into noodles
sea salt, to taste
red pepper flakes, to taste
4 cups spinach

Add the coconut oil to a large Dutch oven over low-medium heat. Add diced onion and sliced peppers and saute' until softened, about 5 minutes. Stir in the Moroccan spice blend and cook for a few minutes, until fragrant. Add diced tomatoes, coconut milk, and chicken stock. Turn up the heat and bring to a simmer (don't allow to boil, this will separate the coconut milk). Season with sea salt and red pepper flakes. Stir in the pumpkin puree to thicken. Bring back to a simmer. Add the chicken and squash noodles and cook until the chicken is heated through and noodles have softened, about 5 minutes. Before serving, stir in the fresh spinach and let it wilt slightly.

2 Servings

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