Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken Soup North African Style Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 This hearty soup is flavored with fresh herbs, cumin, and ginger. Ingredients 3 medium carrots, peeled 2 whole chicken breasts, split, bone in, skin removed 1 leek, quartered lengthwise, washed 1 celery stalk, cut into 1-inch lengths 3 sprigs flat-leaf parsley 2 sprigs thyme 2 bay leaves 1 ½ teaspoons salt ¼ teaspoon freshly ground black pepper 3 whole canned tomatoes, drained, seeded, and quartered 1 teaspoon ground cumin ½ teaspoon ground ginger 1 cup diced butternut squash 1 cup quick-cooking couscous 1 jalapeno pepper, seeded and minced ⅓ cup finely chopped fresh cilantro leaves, plus sprigs for garnish 2 small zucchini, seeded and cut into ½-inch dice ½ cup cooked or canned chickpeas 2 limes, cut into wedges Directions Cut one carrot in half; place in a medium stockpot. Add chicken, 2 quarts water, leeks, celery, parsley, thyme, bay leaves, and 1 teaspoon salt. Bring to a boil. Reduce heat to low; simmer for about 1 hour; skim off any scum. Remove chicken. Pass stock through a cheesecloth-lined strainer. Remove chicken meat from bones and slice into 1/2-inch-thick strips. Rinse stockpot; return stock to it. Set over medium-low heat; add ground pepper. Dice remaining 2 carrots. Add carrots, tomatoes, cumin, ginger, and squash to stock; simmer over medium heat until vegetables are tender, about 25 minutes. Meanwhile, bring 1 cup water to a boil in a small saucepan. Add couscous and remaining 1/2 teaspoon salt; cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Stir in jalapeeno cilantro. Add zucchini and chickpeas to soup; cook until tender, about 5 minutes. Add chicken meat; simmer to heat through, about 5 minutes. Adjust seasoning. To serve, place a spoonful of couscous in a soup bowl; spoon soup around it and add a cilantro sprig and lime wedge. Rate it Print