Chorba with Chicken (Chicken Soup)
Najat
Photo by Najat
If you’re looking for a warm, comforting bowl of goodness, this sweet potato chicken soup with orzo is everything you need! It’s hearty, healthy, and packed with flavor thanks to a blend of spices, tender chicken, and creamy sweet potato. This homemade soup is loaded with colorful vegetables like carrots and bell peppers, and the orzo gives it a deliciously satisfying texture. Perfect for a cozy weeknight dinner or meal prep for the week! Whether you’re feeling under the weather or just want something nourishing and filling, this easy chicken soup recipe will hit the spot.
Ingrediënten
Shop ingredients:
Tips
Start cooking the sweet potato while you prep the other ingredients to save time.
Dice the carrots and peppers finely so they blend well into the dish.
Add the orzo when the soup is almost done to avoid overcooking.
Check the orzo’s doneness by tasting; make sure it has the desired texture before finishing the dish.
Add the chopped parsley at the end for a fresh flavor—parsley tastes best when added fresh.
Customize the recipe to your taste. Like it spicy? Add more cayenne. Adjust the ratios to suit your preference.
Feel free to add other veggies or herbs like zucchini, spinach, or fresh tomatoes for variation.
Serve it with a touch of extra parsley or a sprinkle of paprika for a nice presentation.
Stappenplan
Peel and cut the sweet potato into pieces. Bring a pot of water to a boil and cook the sweet potato for 10–15 minutes, or until tender. Then drain the water.
Place the cooked sweet potato in a food processor and blend until smooth.
Peel and dice the carrot. Dice the red and green bell peppers as well. Peel and finely chop the yellow onion, and finely chop the parsley.
Heat olive oil in a pan over medium heat. Add the chicken pieces and cook for 3–4 minutes. Add the sweet potato purée and mix well. Then add the curry powder, garlic powder, onion powder, cayenne powder, black pepper, cumin powder, bay leaves, and salt. Crumble in the chicken stock cube. Add the flour, carrot, yellow onion, red pepper, and green pepper. Mix thoroughly. Pour in the hot water and bring to a boil. Reduce the heat, cover the pan, and let it simmer for 20 minutes.
Add the orzo and cook for another 10–12 minutes, or until the orzo is tender.
Finally, stir in the chopped parsley and mix well.
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