A hearty one-pot meal can bring warmth and comfort to your kitchen with minimal effort. This spiced chicken soup with squash and chickpeas is the perfect dish for anyone looking to enjoy a flavorful, wholesome meal without spending hours cooking or cleaning up.
Packed with tender chicken, creamy butternut squash, and nutty chickpeas, this dish is infused with aromatic spices that transport you to North African-inspired flavors.
Whether you’re meal prepping, hosting a gathering, or looking for a nutritious weeknight dinner, this one pot recipe is sure to please.
Why You’ll Love This Instant Pot Recipe
This one pot recipe is a lifesaver for busy days when you want something delicious without the hassle. Using a pressure cooker or instant pot makes the process fast and efficient, tenderizing the chicken and perfectly cooking the squash in just 20 minutes.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
The warm and earthy hararat spice blend adds layers of flavor, combining coriander, cumin, and cardamom with a subtle heat from cayenne pepper.
- It’s versatile: Swap ingredients like chicken thighs for breasts or sweet potatoes for squash.
- Perfect for gatherings: Serves 6–8, making it ideal for sharing.
- Minimal cleanup: All the cooking happens in one pot.
Cooking Tips for Maximum Flavor
Elevate this dish with a few simple tricks to make every bite even more satisfying.
- Sauté Aromatics First: Start by sautéing onion, garlic, and spices to bring out their bold flavors. This step infuses the soup with a deep, savory aroma.
- Brown the Chicken: If time allows, brown the chicken for added depth. This caramelization enhances the broth’s richness.
- Deglaze the Pot: When adding water, scrape up the browned bits from the bottom. These bits are packed with flavor!
For a slightly thicker broth, mash some of the butternut squash after cooking.
Modifications for Dietary Preferences
This one pot recipe is easily adaptable to various dietary needs.
- Vegetarian/Vegan: Omit the chicken and use vegetable broth as the base. Double the chickpeas or add lentils for extra protein.
- Gluten-Free: Naturally gluten-free, just ensure your spices are certified gluten-free.
- Low-Carb: Replace chickpeas with cauliflower florets or omit them entirely for a lower-carb option.
The flexibility of this one-pot dish makes it an excellent choice for any diet.
Perfect for Meal Prep & Leftovers
This soup is an ideal meal prep solution, as it reheats beautifully and tastes even better the next day.
- Storage Tips: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Serving Ideas: Serve with crusty bread or over rice for a more filling option.
The flavors deepen over time, making it a go-to for batch cooking.
Pairing Suggestions & Serving Ideas
This flavorful soup is versatile and pairs well with simple side dishes.
- Fresh Salads: Pair with a Mediterranean-style salad with cucumbers, tomatoes, and feta for a refreshing contrast.
- Flatbreads: Serve with warm pita or naan for dipping into the rich broth.
- Herb Garnishes: Sprinkle fresh cilantro or parsley on top for a pop of color and flavor.
For a cozy meal, enjoy the soup with a side of roasted vegetables or a drizzle of yogurt on top.
Easy Spiced Chicken Soup with Squash & Chickpeas One Pot Recipe
Equipment
- Electric pressure cooker
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion chopped
- 1 3/4 teaspoons table salt
- 2 tablespoons tomato paste
- 4 garlic cloves minced
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 7 cups water divided
- 3 12-ounce bone-in split chicken breasts, trimmed
- 1 1/2 pounds butternut squash peeled, seeded, and cut into 1 1/2-inch pieces (about 4 cups)
- 1 15-ounce can chickpeas, rinsed
- 1/2 cup chopped fresh cilantro
Instructions
Sauté Ingredients:
- Using the highest sauté or browning function, heat olive oil in the electric pressure cooker until shimmering.
- Add chopped onion and table salt; cook until softened, about 5 minutes.
Build the Flavor Base:
- Stir in tomato paste, garlic, coriander, cumin, cardamom, allspice, and cayenne.
- Cook until fragrant, approximately 30 seconds.
Add Liquids and Chicken:
- Pour in 5 cups of water, scraping up any browned bits.
- Place the chicken into the pot and arrange the squash evenly around it.
Cook Under Pressure:
- Lock the lid, close the pressure release valve, and select high pressure.
- Cook for 20 minutes, then turn off the cooker and perform a quick-release.
- Carefully remove the lid, allowing steam to escape away from you.
Shred Chicken:
- Transfer chicken to a cutting board.
- Once cooled slightly, shred the meat into bite-size pieces and discard skin and bones.
Finish the Soup:
- Using a spoon, break the squash into smaller pieces.
- Stir in the shredded chicken, chickpeas, remaining 2 cups water, and any accumulated juices into the soup.
- Let the soup heat through for about 2 minutes.
- Stir in cilantro and season with additional salt and pepper to taste.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.