This healthy chicken soup recipe is a flavorful and nutritious dish that combines the warming spices of cumin, cinnamon, and cayenne with the sweetness of sweet potatoes. Sweet potatoes are rich in fiber, vitamins A and C, and antioxidants, supporting immune health and glowing skin. Bone-in chicken adds lean protein while infusing the broth with extra nutrients, similar to homemade stock. The fiery harissa provides a metabolism-boosting kick, while the spices contribute anti-inflammatory benefits, making this soup a satisfying and healthful meal perfect for boosting energy and immunity.
Cook Time: 40 mins | Additional Time: 30 mins | Total Time: 1 hr 10 mins | Servings: 8
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 large cloves garlic, minced
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground cinnamon
- ¼ 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 ¼ teaspoons salt
- ½ teaspoon ground pepper
- 1 teaspoon harissa, or to taste (see Tip)
Directions:
- 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.
- 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:
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:
Serving Size 1 1/2 cups; Calories 281; Total Fat 8g; Saturated Fat 2g; Cholesterol 45mg; Sodium 563mg; Total Carbohydrate 27g; Dietary Fiber 6g; Total Sugars 6g; Protein 26g; Vitamin C 54mg; Calcium 72mg; Iron 3mg; Potassium 794mg
