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This little guy got me through cold season. Full of savory antioxidant spices, this soup beats childhood’s chicken noodle any day.

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Moroccan Stew

Prep Time5

Cook Time3

Total Time3 5

Servings people

Ingredients

6 cloves garlic minced
1 pound chicken chopped
10 cups chicken broth
2 cups onion chopped, omit for IC
2 cups carrot chopped
2 cups celery chopped
2/3 cups cilantro chopped
2/3 cups parsley chopped
2 tablespoons lemon juice omit for low-histamine or IC
1 tablespoons coconut oil
2 teaspoons sea salt
1 1/2 teaspoons ground ginger
1 teaspoon ground turmeric

Equipment

instant pot

Instructions

Combine all ingredients in a slow cooker and cook on high 2-3 hours, until the chicken is easily shredded with a fork.

Nutrition

6 Comments

Is it really only 2-3hours on low?

Christina says:

at

You can leave it on longer if you need to, but all of the veggies should be tender by then, depending on how large you chopped everything.

Reply

Can you make this in a regular pot or a pressure cooker? I don’t use a slow cooker because of histamine problems. Thanks! Do you have any idea how long it would take either the pressure cooker or the regular pot? Totally inexperienced with stews.

Christina says:

at

You absolutely can, but I’ve never tried it, so I don’t know the cooking time. I can’t imagine it would take very long at all in a pressure cooker!

Reply

I didn’t chop my veggies small enough so my soup wasn’t done after 3 hours on low. The taste was great. I ended up finishing my serving on the stove top.