Ramadan Iftar Chicken Bean and Vegetable Energy Soup

Name: Ramadan Iftar Chicken Bean and Vegetable Energy Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, whole; 2 tbsp (30 ml) extra-virgin olive oil; 1 whole (150 g) medium yellow onion, finely diced; 4 cloves (20 g) garlic cloves, minced; 2 whole (200 g) medium carrots, cut into ½-inch (1.25 cm) dice; 2 whole (120 g) celery stalks, cut into ½-inch (1.25 cm) dice; 1 can (14.5 oz) (411 g) canned crushed tomatoes; 1½ cans (15 oz each) (425 g) canned fava beans, drained and rinsed; 6 cups (1440 ml) low-sodium chicken broth; 1 tsp (5 g) ground cumin; ½ tsp (1 g) ground coriander; ¼ tsp (1 g) ground turmeric; ½ cup (30 g) fresh cilantro leaves, finely chopped; 2 tbsp (30 ml) fresh lemon juice; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A warming, nourishing Middle Eastern soup designed to gently break the Ramadan fast. Tender shredded chicken, creamy fava beans, and a medley of vegetables simmer in a light, aromatic broth infused with garlic, cilantro, and warming spices. This energy-boosting soup replenishes the body after a day of fasting, with enough substance to satisfy without overwhelming the digestive system.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Makes: 6 servings (about 2 cups each)

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Ingredients

6 servings

1½ lb (680 g) boneless, skinless chicken breasts, whole
2 tbsp (30 ml) extra-virgin olive oil
1 whole (150 g) medium yellow onion, finely diced
4 cloves (20 g) garlic cloves, minced
2 whole (200 g) medium carrots, cut into ½-inch (1.25 cm) dice
2 whole (120 g) celery stalks, cut into ½-inch (1.25 cm) dice
1 can (14.5 oz) (411 g) canned crushed tomatoes
1½ cans (15 oz each) (425 g) canned fava beans, drained and rinsed
6 cups (1440 ml) low-sodium chicken broth
1 tsp (5 g) ground cumin
½ tsp (1 g) ground coriander
¼ tsp (1 g) ground turmeric
½ cup (30 g) fresh cilantro leaves, finely chopped
2 tbsp (30 ml) fresh lemon juice
to taste kosher salt
to taste freshly ground black pepper

Equipment (4)

Large heavy-bottomed pot or Dutch oven (6-quart minimum)
Cutting board and chef's knife
Wooden spoon or ladle
Instant-read thermometer (optional, for chicken doneness)

Steps

Before you start

Have all vegetables prepped and ready before starting—this soup comes together quickly
Use skinless chicken breasts for a lighter broth or bone-in thighs for deeper flavor
If using canned fava beans, drain and rinse well to remove excess sodium

1
Heat oil and sauté aromatics
- Heat the olive oil in a large pot over medium heat for 1 minute until shimmering.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and just beginning to turn translucent.
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
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Ready when: Onion is softened and translucent; garlic is fragrant
Tip: Don't let garlic brown or it will become bitter—keep the heat at medium and stir constantly.
2
Add spices and deglaze
- Stir in the cumin, coriander, and turmeric, cooking for 30 seconds until they bloom and release their aromatics.
- This toasts the spices slightly, intensifying their flavor.
- The pot will smell warm and aromatic.
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Ready when: Spices are fragrant and coat the base of the pot
Tip: Blooming the spices in hot oil deepens their flavor—don't skip this step.
3
Add vegetables and build broth base
- Add the diced carrots and celery, stirring to combine with the spiced oil.
- Cook for 2 minutes, allowing the vegetables to begin softening.
- Pour in the chicken broth and canned crushed tomatoes (including their liquid).
- Stir well to combine.
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Ready when: Broth and tomatoes are fully incorporated and combined with vegetables
Tip: Stir after adding liquids to ensure even distribution of spices.
4
Add chicken and bring to simmer
- Nestle the whole chicken breasts into the pot, pressing them down so they are mostly submerged or partially covered by broth.
- Increase the heat to medium-high and bring the pot to a gentle simmer.
- You'll see small bubbles breaking the surface steadily.
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Ready when: Liquid reaches a gentle simmer with small, steady bubbles
Tip: A gentle simmer cooks the chicken evenly without toughening it—avoid a rolling boil.
5
Simmer chicken until cooked throughOven 165°F / 75°C
- Once simmering, reduce the heat to medium-low to maintain a gentle simmer.
- Cook uncovered for 18–20 minutes, until the chicken is cooked through.
- The internal temperature at the thickest part of the breast should reach 165°F (74°C) when checked with an instant-read thermometer, or pierce the meat—juices should run clear with no pink.
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Ready when: Chicken internal temperature reaches 165°F (74°C); juices run clear when pierced
Tip: Don't skip checking temperature—undercooked chicken is unsafe, and overcooked becomes dry.
6
Remove and shred chicken
- Using tongs or a slotted spoon, carefully transfer the cooked chicken to a cutting board.
- Let it rest for 2–3 minutes until cool enough to handle.
- Using two forks or your fingers, shred the chicken into bite-sized pieces, discarding any large pieces of connective tissue.
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Ready when: Chicken is completely shredded into uniform, small pieces
Tip: Shredded chicken cooks faster and distributes evenly throughout the soup—don't skip shredding and leave it in chunks.
7
Add beans and return shredded chicken
- Add the drained and rinsed fava beans to the simmering broth.
- Stir gently to distribute the beans evenly.
- Return the shredded chicken to the pot, stirring to combine.
- Bring back to a gentle simmer.
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Ready when: Beans are heated through and distributed throughout the soup; chicken is reheated
Tip: Beans are already cooked from the can, so you're just heating them through—no need to simmer longer.
8
Finish with herbs and citrus
- Remove the pot from heat and stir in the fresh chopped cilantro and lemon juice.
- Taste the soup and adjust the seasoning with kosher salt and freshly ground black pepper as needed.
- The soup should taste balanced—warm and spiced, with a hint of brightness from the lemon.
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Ready when: Cilantro and lemon juice are fully incorporated; soup is seasoned to taste
Tip: Add lemon juice after cooking to preserve its bright flavor—boiling lemon juice makes it taste flat.

Good to know

Tips

For a creamier soup, puree 1 cup of the cooked beans separately and stir back in during the finishing step—this thickens the broth naturally without dairy.
Double-check that canned fava beans are labeled 'fava beans' (not 'fava bean paste' or 'falafel mix'). If you can't find them, substitute canned chickpeas without any change to the recipe.
This soup is intentionally light and easy to digest, making it ideal for breaking a fast. Avoid heavy garnishes, but a drizzle of olive oil and a sprinkle of fresh cilantro on each serving are traditional and welcome.
For a spicier version, add ¼–½ tsp of Aleppo pepper or red pepper flakes in step 2 when blooming the spices, or stir a pinch into individual bowls at serving.

Make ahead

Store leftover soup in the refrigerator (up to 4 days) or freezer (up to 3 months). To reheat, thaw overnight in the refrigerator if frozen, then warm gently over medium heat on the stovetop until just hot, stirring occasionally. You can also reheat in a microwave in 2-minute intervals, stirring between each, until warmed through. Do not boil, as this can toughen the chicken.

Storage & reheating

Room temperature: Not suitable for extended room-temperature storage; refrigerate within 1 hour of cooking. Refrigerator: Cover and store in an airtight container for up to 4 days. Freezer: Transfer to freezer-safe containers or bags, leaving ½ inch of headspace for expansion; freeze for up to 3 months. Reheat gently over medium heat or in the microwave until warmed through.

Substitutions

canned fava beans, drained and rinsed → Canned chickpeas or white beans (cannellini). These are equally nutritious and provide similar texture. Chickpeas add earthiness; white beans are milder. Drain and rinse the same way.
canned crushed tomatoes → Fresh tomatoes, diced and seeded (about 3 medium tomatoes). Use fresh tomatoes in season for brighter flavor. Add them at the same step and simmer the soup 5 minutes longer to allow tomatoes to soften.
fresh cilantro leaves → Fresh parsley or a combination of parsley and mint. Parsley is more subtle; mint adds cooling freshness. Use the same amount as called for cilantro.
boneless, skinless chicken breasts → Bone-in, skin-on chicken thighs (1.75 lb / 800 g). Thighs create a richer, more flavorful broth and are more forgiving if slightly overcooked. Increase the simmering time to 25–30 minutes and remove the bones before serving.