Moroccan Inspired Chicken Soup

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Warm, aromatic, and deeply nourishing, this Moroccan-inspired chicken soup brings together bold spices, tender chicken, and hearty vegetables in one comforting bowl. Infused with cumin, turmeric, and a hint of cinnamon, every spoonful offers layers of flavor that are both soothing and exciting. With ingredients like chickpeas, lemon, and fresh herbs, this recipe delivers a wholesome twist on traditional chicken soup—perfect for chilly nights or when you need a little extra comfort and nourishment.

Ingredients:

• • 2 tbsps olive oil

• • 1 cup chopped onion

• • 2 large cloves garlic, minced

• • 1 ½ tsps ground cumin

• • ½ tsp ground cinnamon

• • ¼ tsp cayenne pepper

• • 8 cups chicken broth

• • 1 kg bone-in chicken breasts, skin removed

• • 3 cups diced sweet potato

• • 2 cups diced red bell pepper

• • 2 cups green beans, fresh or frozen (thawed)

• • 1 (430g) can chickpeas, rinsed

• • 1 ¼ tsps salt

• • ½ tsp ground pepper

• • 1 tsp harissa, or to taste

Method:

1. Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes.
2. Add in the cumin, cinnamon and cayenne; cook, stirring, for 1 minute. 
3. Add the broth and the chicken. Cover, increase the heat to high and bring to a simmer. 
4. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching the bone shows 75 degrees C, about 20-22 minutes. Skim any foam from the surface as the chicken cooks.
5. 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. 
6. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
7. Stir in the shredded chicken, chickpeas, salt and pepper to the vegetables and cook until heated through, about 3 minutes more. Remove from heat and stir in harissa.
8. Enjoy!