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Gluten Free Paleo Moroccan Spiced Chicken Noodle Soup

Serves 4


2 yellow squashes, (made into noodles)
2 cups diced tomatoes
1 cup sweet potato puree
Salt, (to taste)
1 tablespoon coconut oil
3 cups coconut milk
2 cups roasted chicken
4 teaspoon Moroccan spice blend
Red pepper flakes, (to taste)
2 cups sliced mini sweet peppers
1 onion, (sliced)
3 cups chicken stock


  1. Pour coconut oil into a Dutch oven. Bring to low-medium heat. Once hot, add diced mini peppers and onion. Cover and cook for 5 minutes. (Vegetables should be softened)
  2. Sprinkle Moroccan spice into Dutch oven. Stir together, cover and cook for 5 minutes.
  3. Pour coconut milk, chicken stock and tomatoes into Dutch oven and stir together. Replace lid and increase heat to medium and let simmer. (Do not let boil)
  4. After simmering, reduce heat to low and season soup with red pepper flakes and salt. Stir in sweet potato puree. Bring back to medium heat, cover and bring to a simmer.
  5. After simmering, add squash noodles and roasted chicken to Dutch oven. Cover and cook for 5 minutes.
  6. Spoon soup into serving bowls and enjoy.
Cuisine: African
Diet: Gluten-Free
Season: Winter