Moroccan Stew
interstitial cystitis
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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
interstitial cystitis
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
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
Calories: 442kcal | Carbohydrates: 39g | Protein: 41g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 96mg | Sodium: 3549mg | Potassium: 1696mg | Fiber: 10g | Sugar: 14g | Vitamin A: 26700IU | Vitamin C: 118.8mg | Calcium: 220mg | Iron: 6.5mg
Is it really only 2-3hours on low?
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.
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.
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!
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.
So good! And easy!