Recipe: Moroccan Chicken & Sweet Potato Soup
Yield: 8 servings
Serving Size: 1 1/2 cups
Active Time: 40 minutes
Total Time: 1 hour 10 minutes
Total Time (mins): 70
To Make Ahead: Cover and refrigerate, without the harissa, for up to 3 days. To serve, reheat and then stir in harissa.
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.
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 large cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 8 cups low-sodium chicken broth
- 2 pounds bone-in chicken breasts, skin removed
- 3 cups diced sweet potato
- 2 cups diced red bell pepper
- 2 cups green beans (1-inch pieces), fresh or frozen (thawed)
- 1 15-ounce can chickpeas, rinsed
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground pepper
- 1 teaspoon harissa, or to taste
- 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°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.
- 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.
Recipe Tips & Notes:
- 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.
Per serving: 268 calories; 8 g fat (2 g sat, 4 g mono); 45 mg cholesterol; 26 g carbohydrate; 0 g added sugars; 5 g total sugars; 25 g protein; 5 g fiber; 585 mg sodium; 692 mg potassium.
Nutrition Bonus: Vitamin A (170% daily value), Vitamin C (89% dv), Potassium (20% dv).
1 1/2 Carbohydrate Serving(s)
Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat, 1/2 fat
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
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