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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop all vegetables up into small pieces. Combine all of them EXCEPT the onion into a large pot of water, and bring to a boil. If you need more than the eight cups of water, feel free to add water until the vegetables are covered well. Add seasonings, then cover and simmer. | 2. While waiting on the soup to boil, saute the chopped onion in the T of butter, and add the chicken, cooking through. | 3. Add the chicken and onions to the soup, and cover and simmer for an hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1			40.2099	8.6898	1.9658	0.4468
potato	1			-	-	-	-
carrot	1			52.48	12.2624	1.1904	0.3072
yellow squash	1			-	-	-	-
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
red bell pepper	1			-	-	-	-
onion	1			64.0	14.944	1.76	0.16
chicken	1		chopped	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
salt				-	-	-	-
seasoning				-	-	-	-
water	8	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.