Name: Sweet Potato and Couscous Chicken Soup
Prep time: 20 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 bone-in chicken breast halves (about 2 lb total); 1 lb. sweet potatoes, peeled and cut into ½-in. pieces; 2 stalk celery, sliced ¼ in. thick; 1 medium onion; 1/4 c. tomato paste; 1/2 tsp. ground cumin; 1/2 tsp. smoked paprika; oz. containers low-sodium chicken broth; Kosher salt and pepper; oz. can chickpeas; 1/4 c. couscous

Step 1Place the chicken, potatoes, celery, onion, tomato paste, cumin and paprika in a large pot. Add the broth, cover and bring to a boil.

Step 2Reduce heat, add ¾ tsp salt and ½ tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)

Step 3Transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones.

Step 4Stir the chicken back into the soup along with the chickpeas and couscous. Simmer for 3 minutes.