One-Pot Harissa Chicken and Chickpea Noodle Soup

Name: One-Pot Harissa Chicken and Chickpea Noodle Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1½ lb (680 g) bone-in, skin-on chicken thighs, patted dry; 2 tbsp (30 ml) extra-virgin olive oil; 1 medium (150 g) medium yellow onion, finely diced; 4 clove (20 g) garlic cloves, minced; 3 tbsp (45 g) harissa paste (or harissa powder reconstituted with 1 tbsp water); 1 tsp (3 g) ground cumin; 1 can (14.5 oz) (410 g) canned crushed tomatoes (or diced tomatoes); 4 cup (960 ml) low-sodium chicken broth; 1½ can (15 oz each) (425 g) canned chickpeas, drained and rinsed, drained and rinsed; 4 oz (115 g) dried vermicelli (thin egg noodles or angel-hair pasta broken into thirds), broken into thirds if using long strands; to taste fine sea salt; to taste freshly ground black pepper; 2 tbsp (30 ml) fresh lemon juice; ¼ cup (15 g) fresh cilantro or parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

A warming North African-inspired one-pot soup combining tender chicken thighs, creamy chickpeas, and thin vermicelli noodles in a deeply flavored harissa and tomato broth. Spiced with cumin and finished with fresh herbs, this rustic dish is ready in under an hour and requires just one pot.

Prep: 15 min
Cook: 40 min
Wait: 5 min
Total: 1 hr
Makes: 4 servings (about 2 cups per bowl)

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Ingredients

4 servings

1½ lb (680 g) bone-in, skin-on chicken thighs, patted dry
2 tbsp (30 ml) extra-virgin olive oil
1 medium (150 g) medium yellow onion, finely diced
4 clove (20 g) garlic cloves, minced
3 tbsp (45 g) harissa paste (or harissa powder reconstituted with 1 tbsp water)
1 tsp (3 g) ground cumin
1 can (14.5 oz) (410 g) canned crushed tomatoes (or diced tomatoes)
4 cup (960 ml) low-sodium chicken broth
1½ can (15 oz each) (425 g) canned chickpeas, drained and rinsed, drained and rinsed
4 oz (115 g) dried vermicelli (thin egg noodles or angel-hair pasta broken into thirds), broken into thirds if using long strands
to taste fine sea salt
to taste freshly ground black pepper
2 tbsp (30 ml) fresh lemon juice
¼ cup (15 g) fresh cilantro or parsley, roughly chopped (optional)

Equipment (3)

Large heavy-bottomed pot (5–6 quart / 4.7–5.7 L capacity)
Wooden spoon or silicone spatula
Instant-read thermometer

Steps

Before you start

Pat chicken thighs dry with paper towels so they brown properly
Have all ingredients prepped and within reach—the soup comes together quickly once you start
Use bone-in, skin-on chicken thighs for maximum flavor; boneless will work but cook 5 minutes less

1
Sear the chicken
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
- Working in batches if needed to avoid crowding, place the chicken thighs skin-side down and sear for 4–5 minutes until the skin is golden brown and crispy.
- Flip and sear the other side for 2–3 minutes.
- Transfer to a plate; do not worry if the inside is not fully cooked.
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Ready when: Skin is deep golden brown and crispy
Tip: Do not move the chicken while it sears; let it sit undisturbed to develop a flavorful crust.
2
Build the aromatics
- Reduce heat to medium.
- In the same pot, add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and just beginning to turn golden.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the harissa paste and ground cumin, cooking for 1 minute to toast the spices and deepen their flavor.
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Ready when: Spices are fragrant and harissa is slightly darkened
Tip: Toasting the harissa and cumin for a full minute builds deeper flavor; do not rush this step.
3
Deglaze and add liquid
- Pour the canned tomatoes (with juice) and chicken broth into the pot, stirring well to dissolve any browned bits from the bottom.
- The liquid will help release the flavorful fond stuck to the pot.
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Ready when: All browned bits are dissolved and liquid is well combined
Tip: Use a wooden spoon to scrape the bottom of the pot; this fond adds rich, savory depth to the broth.
4
Return chicken and simmerOven 165°F / 75°C
- Return the seared chicken thighs to the pot, nestling them into the broth.
- Bring the soup to a gentle simmer over medium-high heat, then reduce heat to medium or medium-low so it maintains a quiet, steady simmer with occasional bubbles.
- Cover and cook for 15–18 minutes until the chicken is cooked through (internal temperature reaches 165°F / 74°C at the thickest part of the thigh, away from bone).
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Ready when: Chicken reaches 165°F (74°C) internal temperature; juices run clear
Tip: Use an instant-read thermometer to check doneness accurately; do not rely on visual cues alone with bone-in thighs.
5
Add chickpeas and noodles
- Stir in the drained and rinsed chickpeas and the broken vermicelli noodles.
- Increase heat to medium-high and return the soup to a gentle boil, then reduce to medium to maintain a simmer.
- Cook uncovered for 6–8 minutes, stirring occasionally, until the noodles are tender but still have a slight bite.
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Ready when: Noodles are tender and have absorbed some broth; still slightly al dente
Tip: Stir the noodles occasionally so they don't clump or stick to the bottom; breaking them into thirds prevents them from becoming too long and awkward to eat.
6
Finish and season
- Taste the soup and season with salt and freshly ground black pepper.
- Stir in the fresh lemon juice, which brightens the harissa's heat and balances the richness.
- If using cilantro or parsley, stir in most of it, reserving some for garnish.
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Ready when: Flavors are balanced: spicy, tangy, savory, and bright
Tip: Add lemon juice gradually and taste; you want it to enhance, not overpower, the harissa and tomato base.
7
Rest and serve
- Remove the pot from heat and let the soup rest for 5 minutes.
- This allows the flavors to settle and makes the soup easier to serve.
- Ladle into bowls, top with remaining fresh herbs if using, and serve hot with crusty bread or flatbread on the side.
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Ready when: Soup is piping hot and flavors are fully integrated
Tip: A 5-minute rest helps the broth cling to the noodles and chicken, creating a more cohesive dish.

Good to know

Tips

For extra body and richness, use 3 cups (720 ml) broth and 1 cup (240 ml) full-fat Greek yogurt or cream stirred in at the end; this mellows the harissa's heat and creates a creamier soup.
Harissa varies in heat level by brand; start with 2 tbsp and taste after simmering with the broth, adding more if you want more spice. You can always add heat but cannot take it out.
If the soup seems too thick after cooking, thin it with a splash of warm broth or water; if too thin, simmer uncovered for an extra 2–3 minutes to reduce and concentrate flavors.
This soup tastes even better the next day as flavors deepen; make it ahead when possible, reheat gently, and adjust seasoning with lemon juice and salt before serving.

Make ahead

Prepare the ingredients (dice onion, mince garlic, drain chickpeas, break noodles) up to 4 hours ahead and refrigerate in separate containers. The soup itself is best served fresh, but can be made 1 day ahead, cooled, and refrigerated; reheat gently on the stovetop over medium heat, adding a splash of broth if it has thickened too much.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until hot throughout (about 5–7 minutes); add a splash of broth or water if the soup has thickened. Do not microwave, as this can toughen the chicken. Freezing is not recommended, as the noodles become mushy upon thawing.

Substitutions

harissa paste (or harissa powder reconstituted with 1 tbsp water) → red pepper flakes or Aleppo pepper mixed with tomato paste (start with 1 tbsp tomato paste + 1 tsp red pepper flakes, taste, and adjust). Harissa paste adds depth and a complex heat; this substitute is spicier and less nuanced but works if harissa is unavailable. Adjust heat to taste.
dried vermicelli (thin egg noodles or angel-hair pasta broken into thirds) → broken spaghetti, orzo, or small ditalini pasta. Any small pasta will absorb the broth well; increase cooking time by 1–2 minutes if using orzo or ditalini, as they take slightly longer than vermicelli.
bone-in, skin-on chicken thighs → boneless, skinless chicken thighs or chicken breasts. Boneless thighs cook faster (8–10 minutes); breasts are leaner but may be drier. Reduce cooking time by 5 minutes and check temperature at 12 minutes.
canned crushed tomatoes (or diced tomatoes) → tomato sauce or 3 fresh tomatoes, diced (about 3/4 cup / 180 ml juice). Canned tomatoes are convenient and consistent; fresh tomatoes add brightness but require no cooking down. If using fresh, increase simmering time slightly.