Sweet Potato and Couscous Chicken Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Tired of the same old chicken soup? Turn to Morocco for inspiration with this lively blend of chunked sweet potato, couscous and chickpeas, all flavored with ground cumin and smoked paprika.
Ingredients
2 bone-in chicken breast halves (about 2 lb total)
1 lb. sweet potatoes, peeled and cut into 1/2-in. pieces
2 stalk celery, sliced 1/4 in. thick
1 medium onion
1/4 c. tomato paste
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
2 32- oz. containers low-sodium chicken broth
Kosher salt and pepper
1 15- oz. can chickpeas
1/4 c. couscous
Instructions
Place the chicken, potatoes, celery, onion, tomato paste, cumin and paprika in a large pot. Add the broth, cover and bring to a boil.
Reduce heat, add 3/4 tsp salt and 1/2 tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)
Transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones.
Stir the chicken back into the soup along with the chickpeas and couscous. Simmer for 3 minutes.
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