Fragrant Chicken Soup with Chickpeas and Vegetables

By Melissa Clark

Updated May 3, 2024

Fragrant Chicken Soup with Chickpeas and Vegetables
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
5(1,894)
Comments
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This substantial soup is zippier than the usual matzo-ball-type golden chicken soup. It has a rich tomato base that is laced with fragrant spices – turmeric, cinnamon, paprika, ginger, nutmeg and cayenne – and it's loaded with hearty vegetables.

Featured in: A GOOD APPETITE; A Soup With a Difference, Born of Adversity and Error

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Ingredients

Yield:6 to 8 servings
  • 2tablespoons olive oil
  • 1Spanish onion, chopped
  • ½teaspoon kosher salt, more to taste
  • ¾teaspoon ground cinnamon
  • ¾teaspoon ground turmeric
  • ½teaspoon sweet paprika
  • ½teaspoon ground ginger
  • ¼teaspoon freshly grated nutmeg
  • ¼teaspoon ground black pepper
  • Pinch of cayenne
  • 2tablespoons tomato paste
  • 2celery stalks, diced
  • 1turnip, peeled and diced
  • 1sweet potato, peeled and diced
  • 1quart chicken broth
  • 1¾pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1can (15 ounces) chickpeas, drained
  • ½cup chopped cilantro, more for garnish
  • 1tablespoon fresh lemon juice
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

300 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 27 grams protein; 575 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)

  2. Step 2

    Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.

  3. Step 3

    Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.

  4. Step 4

    Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.

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Ratings

5 out of 5
1,894 user ratings
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Comments

Afi

I didn't chop the chicken. I simply removed the skin and fat. I did do a dry rub into the meat before cooking. After the thighs were cooked, I removed the bones.
I added a step I learned from a Nigerian friend. I poured about a 1/2 cup of the chick peas, and about 1/2 to 3/4 cups of the soup - including one chicken thigh - into a blender. I pureed the mixture and added it back to the soup. The puree adds thickness and flavor.

Judy H-M

Melissa Clark's mistake turned in to a wonderful, full flavored recipe for the rest of us. I have made this soup over the years for our family, for friends convalescing from illness, to offer to those mourning a loss. Everyone always asks for the recipe.
It is healthy...relatively low calorie, gluten free, high fiber, lower carbs. Enjoy!

Cameroda

This is a favorite recipe of mine- have been making it for years. I started out following it to a "T", and it is wonderful. The recipe is very flexible. I have added at various times: cauliflower, red peppers, diced anchovy (mashed in with the spices), parsnips, red lentils, spinach, kale. You get the idea. The base spices and broth are what pull it together to make a delicious soup/stew.

Robert N.

Talk about coming in sideways! This is not your normal “chicken soup”. I was questioning the recipe many times over and simply said “it has enough views..,and has enough stars…that many NYT Cooks can’t be wrong…”. Ever had sweet potato casserole? This has the same undertones: Sweet Potatoes, Cinnamon, Nutmeg… It’s not audaciously sweet…but the sweet is there. I made mine with home made turkey stock and about 20% more chicken than asked for (I like meat heavy) but otherwise followed the recipe to the tee. It’s spot on. One thing I can say: don’t overcook it. The actual cooking times are just about spot on if you like your veggies on the slightly firm side. This one was worth the effort.

Schaghticoke Jim

Followed the recipe and it turned out great..

tom from CT.

Ok made this last weekend following the recipe few mods, use cannellini beans (not a chickpea fan) and hit it with an immersion blender while simmering just enough to smooth out about half of the chunks and avoided having to wash the blender The spices really make a nice flavor and very hearty soup we ate it as the main course and were quite satisfied

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