Moroccan Chicken Soup
1 whole organic chicken (wheat/gluten free) 2 cups of water 2 Tbsp olive oil 3 stalks of celery sliced 2 carrots peeled and sliced thinly
1 onion diced
4 cloves of garlic crushed
2 Tbsp brown rice flour or 1⁄2 Tbsp tapioca flour
1 tsp lemon zest 1⁄2 tsp sea salt 1 Tbsp Middle Eastern Spice Mix 2 cups organic chicken broth (wheat/gluten free) 4-5 cups cooked rice
Rinse and clean the chicken thoroughly, especially the cavity. roast the chicken @ 350 degree for 45-60 minutes in a roasting pan that can collect broth and drippings. When the chicken is nearly done add 2 cups of water into the bottom of the pan in and around the chicken so it can blend with the chicken drippings and continue cooking until the chicken is done.
When the chicken is done remove from oven and allow time to cool. Save the drippings and broth for use later.
De-bone the chicken, discarding the skin and bones.
In a large skillet heat the oil over medium heat and sauté the celery, carrots, onion, and garlic.
Add to the sautéed vegetables the brown rice flour or tapioca flour, lemon zest, sea salt, middle eastern Spice mix, and cook for an additional 3-6 minutes. (Stir constantly to prevent the flour from sticking to the bottom of the skillet.)
In a stockpot add the de-boned chicken, the 2 cups of chicken broth, drippings, and additional broth from the roasted chicken, and all the sautéed vegetables and spices.
Let simmer for 10-15 minutes then take o the heat and serve over cooked rice.
Serves 4
Middle Eastern Spice Mix
3⁄4 tsp cumin 3⁄4 tsp coriander
3⁄4 tsp cinnamon
3⁄4 tsp ginger 1⁄2 tsp cayenne
Mix all of the above ingredients and store in an air-tight container and use as needed.
(Note: I use organic Wheat/Gluten free spices)