This healthy chicken soup recipe gets bold Moroccan flavor from sweet potatoes, cumin, cinnamon, cayenne pepper and a touch of fiery harissa. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients.

EatingWell Test Kitchen
Source: EatingWell Magazine, Soup Cookbook
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add cumin, cinnamon and cayenne; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.

    Advertisement
  • Meanwhile, add sweet potato, bell pepper and green beans to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, chickpeas, salt and pepper and cook until heated through, about 3 minutes more. Remove from heat and stir in harissa.

Tips

Tip: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-foods stores or online. Different brands vary in heat, so start with a little and taste as you go.

To make ahead: Cover and refrigerate, without the harissa, for up to 3 days. To serve, reheat and then stir in harissa.

Nutrition Facts

281 calories; protein 26.1g 52% DV; carbohydrates 27.4g 9% DV; dietary fiber 5.6g 23% DV; sugars 5.6g; fat 7.8g 12% DV; saturated fat 1.5g 8% DV; cholesterol 45.1mg 15% DV; vitamin a iu 8473IU 170% DV; vitamin c 53.7mg 89% DV; folate 36.9mcg 9% DV; calcium 72.1mg 7% DV; iron 2.6mg 14% DV; magnesium 60.3mg 22% DV; potassium 794.4mg 22% DV; sodium 562.9mg 23% DV; thiamin 0.1mg 13% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/23/2018
This is a fantastic recipe! I'm pregnant and was looking for a healthy & tasty soup. I did make some substitutions which I believe worked out in my favor. For one I added an extra 4 cups of chicken broth (since i like broth and the original liquid cooked down quite a bit). Another thing I did differently was that I used (instead of Harissa) 1/4 cup Sriracha mixed with 1/2 tsp each of cumin paprika and cinnamon. I ended up using 2 tsp of this mixture to attain a perfect level of spice for the soup and kept the extra to put in things like ramen or to mix with mayo for a kick for future sandwiches. I also used orange and yellow peppers instead of red since they're cheaper and added 2 cups of sliced carrots. Read More
Rating: 5 stars
10/01/2016
This recipe was great! We used sriracha instead of Harissa. Also added some additional water/low sodium bullion cubes to make it more soupy. So tasty! Read More