Moroccan Chicken Soup
Gluten Free: undefined
MAKES: serving
Ingredients
2 Tbsp coconut oil
2 tsp butter
1 cup celery
1 cup carrots, diced
1 cup yellow onion, diced
1-1/4 tsp ground turmeric
3/4 tsp cinnamon
1/2 tsp ground cumin
Sea salt and pepper to taste
1 14.5-oz can diced tomatoes
2 cups sweet potatoes, peeled and diced
6 cups chicken broth
1-1/2 lbs chicken breast, cooked and diced
1/4 cup fresh cilantro, chopped
3 cups spinach, lightly packed
1 lemon, cut into wedges
Directions
Heat coconut oil and butter in a large pot over medium heat.
Add celery, carrots and onion. Cook until tender, about 6 minutes. Add turmeric, cinnamon, cumin and black pepper. Cook 1 minute while stirring. Add tomatoes and salt. Cook until fragrant, about 2 minutes.
Add potatoes and broth. Bring to a boil. Reduce heat to low and simmer, covered, 20-25 minutes, or until potatoes are tender.
Add chicken and cilantro. Heat through, 2-3 minutes. Add additional broth to thin out, if necessary. Stir in spinach.
Divide into 4 equal servings. Serve with lemon wedges.