Add some warm flavour to your canned soup this Fall with Rick's Rub Moroccan.

INGREDIENTS:
1 can of your favourite Chicken Noodle Soup
1 1/2 tsp Rick's Rub Moroccan seasoning, or to taste




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METHOD:

1. Prepare Chicken Noodle Soup according to package instructions
2. Add 1 1/2 tsp of Rick's Rub Moroccan seasoning to soup and allow to simmer to blend the flavours

Serve with a slice of crusty bread or your favourite crackers

Use leftover chicken pieces to make this flavourful and hearty chicken noodle soup. A perfect meal for a rainy day or when it's time to clean out the fridge.

INGREDIENTS:
2-3 carrots, chopped
2-3 celery ribs, chopped
1 onion, cut into wedges
3-4 mushrooms, cut into bite-sized pieces (if desired)
5 cups low-sodium chicken broth
2 cups chicken, bite-sized pieces
1 cup dried short pasta
1 Tbs Rick's Rub Tuscan seasoning
1/2 Tbs Rick's Rub Original seasoning
optional: 1/2 cup fresh parsley, chopped

METHOD:

1. In a large pot, saute carrots, celery, onion, and mushrooms, until tender and onions are translucent
   
2. Add chicken broth to pot. Bring pot to a simmer and add chicken pieces
   
3. Add Rick's Rub Tuscan and Rick's Rub Original seasonings to soup. Adjust seasonings to taste
   
4. Add dried pasta while soup is lightly boiling and allow to cook until pasta is al dente
   
5. Take soup off of the heat and stir in fresh parsley, if desired
   

Serve with fresh crusty bread
Serves 4

Bored of plain tomato soup? Liven it up with some Rick’s Rub Tuscan!




 
INGREDIENTS:
1 can tomato soup
1 tsp Rick’s Rub Tuscan seasoning
 
METHOD:

1. Prepare tomato soup according to can directions
2. Add 1 tsp Rick’s Rub Tuscan seasoning. Stir and simmer until heated through

 
Serve with a grilled cheese sandwich or garnish with shredded cheddar cheese.
Serves 2

This recipe is great to use up leftovers. Use this as a guide and feel free to add your own ingredients to make this meal your own.
 
INGREDIENTS:
3 chicken breasts, cubed
6 mushrooms, quartered
2 cloves minced garlic
2 small onions, diced
4 small sweet potatoes, cubed
1 large can kidney beans
1 large can black beans
2 cans stewed tomatoes
1 medium can tomato paste
1 cup chicken stock
1-2 tsp Rick’s Rub Heat seasoning
1-2 tsp Rick’s Rub Tuscan seasoning
 
METHOD:

1. Preheat pan on stove and brown cubed chicken pieces
   
2. Add chicken and remaining ingredients to slow cooker or stock pot and cook on Low for 8 hours, or until sweet potatoes are tender

 
Serve with some diced avocado and crusty bread for a hearty, protein-rich chili
Serves 6-10

Try this easy and comforting meal for cooler autumn evenings. This is a great way to clear out the leftovers in the fridge!
 







INGREDIENTS:
2 cups leftover chicken pieces, shredded
1 cup rice, uncooked
1 large can whole or diced tomatoes
1 small can tomato paste
4 cups chicken stock
1 onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
2 Tbs Rick’s Rub Tuscan seasoning
 
METHOD:

1. In a large saucepot, sauté onion, garlic and bell pepper until soft
2. Add chicken stock, tomato paste, whole or diced tomatoes, shredded chicken, rice, and Rick’s Rub Tuscan seasoning. Bring to a boil, then reduce heat to simmer, uncovered for about 20 mins or until the rice is tender
3. Add more seasoning if necessary

 
Serve with fresh crusty bread and side green salad
Serves 6

 
Save on Foods Panorama Meat Department
 
This delicious Moroccan chicken stew recipe was created by the Meat Department at Save on Foods Panorama in Calgary and shared with their customers looking for a new way to make dinner.

INGREDIENTS:
4-5 chicken breasts, cubed
1 medium onion, cut into chunks
1 large zucchini, cut into chunks
1 can chickpeas, drained and rinsed
1 can chicken stock
½ cup dried apricots, chopped
½ cup raisins (optional)
1 Tbs garlic
2 Tbs olive oil
3-4 Tbs Rick’s Rub Moroccan seasoning
 
METHOD:

1. Heat olive oil in the bottom of a large pot
2. Add chicken, garlic, and Rick’s Rub Moroccan seasoning. Brown the chicken and stir together until chicken is partially cooked
3. Add onion and zucchini and stir until vegetables start to soften and turn clear
4. Add chickpeas, chicken stock, dried apricots, and raisins. Stir thoroughly and bring to a boil
5. Reduce and let simmer for one hour, covered

 
Serve over rice
Serves 4