Fragrant Chicken Soup with Chickpeas and Vegetables

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.

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!

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.

Wonderful. Parsnip was an excellent addition.,,adding a little sweetness (eliminating need for honey as some have suggested). A dollop of sour cream and a swirl of harrissa oil were a nice finish.

Wow this soup base is fantastic. Honestly I don’t even think this needs the chicken. Boost other veggies, change to veggie stock, and add another bean and it would still taste fantastic.

Delicious, easy, healthy....this one goes into the regular rotation. Only change I made was to use bone-in thighs (pulled the skin off) just because I think they have a better texture. After cooking them in the broth, I pulled them out, tore off the meat, and added it to the finished soup. Per suggestion of others here, I also added a little honey, and I served the dish with harissa. Pita or nan is a nice accompaniment. Did not need the extra broth some mentioned. Perfect as written.

Delicious. Followed to the letter. The sweet potato is a very sweet note, and I would consider substituting with carrots next time.

I have made this soup many times over many years. I’m not a fan of turnip so I either leave it out or use a parsnip. My decision is always to add more broth or water at the end. I like the liquid so there is enough to slurp. I have used less chicken without any significant notice. Delicious...don’t forget the lemon that make it great.

I added a couple garlic cloves and would add a couple more next time. I also did not chop the chicken up; might try that next time too.

Had half a butternut squash so peeled, diced and used that. Otherwise made exactly as directed and it was superb. Complex spicing, where the sweetness of the squash was offset with spice and cayenne -- I added an extra pinch!

This soup is full of hearty vegetables with a delicious broth and is easily re-heatable. Some of my personal adjustments: I used carrots instead of turnips, I browned the chicken thigh pieces before adding them to the soup, I used a Berbere spice mix instead of just cayenne, I added extra lemon juice, and I served alongside some crusty sourdough. I'm placing this recipe in my normal rotation.

Great recipe! I used an 8 QT enameled cast iron pot and should have turned the heat down from instructions. Minor scorching of the spices did not ruin this dish. I used less chicken and was tempted to add more broth to enjoy in the soup. The sweet potatoes and turnip are a nice blend. Flavorful and aromatic. Will be a soup staple.

JS
She accidentally used a large dollop of chili paste in the original recipe. (see hyperlink to the NYT article)

@Susan: the boyfriend doesn't like sweet potatoes either, but I left it in anyway. He actually said he really liked it, but he thought it was butternut squash. When I pointed out his error, he was disgruntled, but didn't feel horribly betrayed :)

Wow! This is a great soup. I happened upon it when I was looking up the recipe (for the nth time) to the red lentil soup with lemon (also good) and am feeling grateful now that I have eaten two bowls of it. This will go into my regular line-up for sure.