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Moroccan chicken sweet potato soup
Nawaal Ahmed

Moroccan Chicken Sweet Potato Soup with Warm Spices

Hearty Moroccan Chicken & Sweet Potato Soup
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Soup
Cuisine: Moroccan-inspired
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 900 g bone-in chicken breasts skin removed
  • 1 cup onion finely chopped
  • 3 cups sweet potatoes peeled and diced
  • 2 cups red bell pepper chopped
  • 2 cups green beans trimmed and cut into pieces
  • 1 can 400 g chickpeas, drained and rinsed
  • 8 cups low-sodium chicken broth
  • 2 tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 2 cloves garlic minced
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp harissa paste

Method
 

  1. Heat olive oil in a large pot over medium heat until it shimmers, then add chopped onion and cook until soft and translucent
  2. Stir in minced garlic, cumin, cinnamon, and cayenne, letting the spices bloom until fragrant
  3. Pour in chicken broth and add the chicken breasts, ensuring they are fully submerged
  4. Bring to a gentle simmer and cook until the chicken is tender and cooked through
  5. Remove the chicken from the pot and let it cool slightly before shredding into bite-sized pieces
  6. Add sweet potatoes, bell peppers, and green beans to the broth and simmer until vegetables are fork-tender
  7. Stir in chickpeas and return the shredded chicken to the pot
  8. Season with salt, pepper, and harissa, adjusting to taste
  9. Let everything simmer together until the flavors meld and the broth becomes rich and aromatic
  10. Serve hot, with visible steam and a vibrant mix of colors in each bowl

Notes

Protein: 26 g

Carbohydrates: 27 g

Fat: 8 g

Fiber: 6 g

Sugar: 7 g

Sodium: 480 mg