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–+ servings

Easy Spiced Chicken Soup with Squash & Chickpeas One Pot Recipe

This flavorful one pot recipe for spiced chicken soup combines tender chicken, hearty butternut squash, and chickpeas in a rich, aromatic broth.
Inspired by North African spices, the dish delivers a warm, comforting meal that’s perfect for any occasion.
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Total Time 1 hour 30 minutes
Course Soup
Cuisine North African-inspired
Servings 6 to 8 people

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.
Keyword chickpea and squash soup, easy pressure cooker soup, North African-inspired soup, One pot chicken soup, spiced squash soup
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