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Harissa-Spiced Golden California Fig and Chicken Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A flavorful and warming soup combining tender chicken, sweet figs, and spicy harissa for a comforting meal.

Ingredients

oil

  • 2 tablespoons light olive oil or avocado oil (divided)

chicken

  • 1.5 pounds boneless (skinless chicken breasts or tenders, chopped into 1.5-inch pieces)

vegetables

  • 2.5 cups peeled (deseeded, small cubed butternut squash)
  • 2 medium onions (chopped)
  • 3 medium cloves garlic (crushed or minced)

liquids

  • 6 cups low-sodium chicken stock
  • 0.5 cup pumpkin puree (see Note)
  • 2 tablespoons harissa spice blend (or paste)
  • 1 teaspoon salt
  • 1 cup chopped Orchard Choice or Sun-Maid California Figs

lemon wedges

  • for serving lemon wedges (for squeezing on top)

Instructions 

  • Heat 1 tablespoon oil in a soup pot. Brown half the chicken, then set aside. Repeat with remaining chicken.
  • Add squash and onions to the pot, cover, and cook 4 minutes. Add garlic and cook 1 minute.
  • Pour in chicken stock, add pumpkin puree, harissa, salt, chicken, and cook until squash is tender, about 20 minutes. Add figs after 10 minutes.
  • Adjust seasoning with more salt or harissa if desired. Serve with lemon wedges.

Notes

This soup tastes even better if made a day ahead and reheated.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: fusion
Keyword: chicken, figs, harissa