Tunisian Soup with Vegetables and Chicken
This hearty Tunisian Chicken and Vegetable Soup combines chicken thighs with a medley of carrots, celery, zucchini, butternut squash, and chickpeas, all simmered in a flavorful broth seasoned with paprika and turmeric. Fresh parsley and cilantro add brightness, making it a warm and comforting dish perfect for any day.
Ingredients
- 4 chicken thighs bone-in, skinless
- 2 carrots cut into large pieces
- 3 celery stalks cut into large pieces
- 1 onion cut into large pieces
- 2 zucchini cut into large pieces
- 1 butternut squash cut into large pieces
- 1 can 15 oz chickpeas, drained and rinsed
- 2 tablespoon paprika
- 1 teaspoon turmeric
- 1 pack fresh parsley
- 1 pack fresh cilantro
- Salt and pepper to taste
- 10 cups water
Instructions
- Boil the Chicken: In a large pot, put the chicken and cover with water. bring to a boil of about 10-15 minutes.
- Sauté the Vegetables: In a large pot, add the onions, carrots, and celery. Cook for about 5 minutes. Stir in the paprika and turmeric, cooking for another minute. Add 2 cups of water.
- Simmer the Soup: Add the chicken to the pot and add the zucchini, butternut squash, chickpeas, parsley and cilantro. Bring to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Finish and Serve: Adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve.