Sharon’s Moroccan Soup
12 cups water
1 chicken, cut into 8 pieces
2 teaspoons kosher salt
1/4 teaspoon white pepper
2 teaspoons turmeric
1 whole head of celery including leafy tops, washed and cut into
1/4 inch pieces
2 large onions, diced
6 medium carrots, peeled and cut into 1/4 inch rounds
Eight cloves garlic, peeled and chopped in half
1 large butternut squash, peeled and diced into 2 inch pieces
1 large parsnip, peeled and chopped into 1/4 inch rounds
8 white squash, washed and cut into half inch rounds
2 bunches dill, washed
Set a large pot filled with 12 cups of water over medium heat. Add chicken and salt and bring to a boil, then simmer for 30 minutes. Add pepper and turmeric. Add celery, onion, carrots, garlic, butternut, parsnip, and white squash.Add dill and cilantro on top of the vegetables. Cover pot and simmer for 2 hours. Discard dill and cilantro. Serve broth with shredded chicken, vegetables and garbanzo beans cooked according to package directions.
