Djibouti-Style Aromatic Chicken Soup

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A fragrant and comforting chicken soup from the Horn of Africa, simmered slowly with warm spices, ripe tomatoes, potatoes, and small pasta. This Djibouti classic balances cardamom and cumin with bright lemon and fresh herbs for a deeply golden, restorative bowl.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 3.5 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 6 gSugar
• 32 gProtein
• 720 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the chicken and base

• 2 lbs bone-in chicken thighs and drumsticks, skin removed
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 medium ripe tomatoes, diced
• 3 tbsp tomato paste

For the spiced broth and vegetables

• 8 cups water
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp fine sea salt, plus more to taste
• 2 medium Yukon gold potatoes, peeled and diced into 1/2-inch cubes
• 1 medium carrot, diced
• 1 cup small pasta such as ditalini or orzo

For finishing

• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 lemon, juiced (about 3 tbsp)

Directions

1. Heat the olive oil in a large heavy pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until soft and just turning golden at the edges.
2. Stir in the garlic and grated ginger and cook for 1 minute until fragrant, then nestle the chicken pieces into the pot. Brown lightly on both sides for about 5 minutes total.
3. Add the diced tomatoes and tomato paste, stirring to coat the chicken. Cook for 3 to 4 minutes, mashing the tomatoes slightly, until the mixture thickens and looks jammy.
4. Sprinkle in the cumin, coriander, turmeric, cardamom, cinnamon, black pepper, and salt. Stir constantly for 30 seconds so the spices toast in the oil without burning.
5. Pour in the water, scraping the bottom of the pot to release any browned bits. Bring to a boil, then reduce to a gentle simmer. Skim off any foam, partially cover, and simmer for 20 minutes to deepen the broth.
6. Add the diced potatoes and carrots and continue simmering for 12 to 15 minutes, until the vegetables are tender when pierced with a fork.
7. Stir in the small pasta and cook uncovered for 8 to 10 minutes, until the pasta is al dente and the broth has thickened just slightly.
8. Remove the pot from the heat. Lift out the chicken pieces, shred the meat off the bones with two forks, and return the meat to the pot (or leave pieces whole for serving).
9. Stir in the chopped cilantro, parsley, and fresh lemon juice. Taste and adjust the salt, then ladle into warm bowls and serve immediately.

Cook’s Notes

• For a deeper golden broth, tuck a small cinnamon stick and a bruised piece of fresh ginger into the pot during the simmer and remove before serving.
• Skim the gray foam that rises in the first few minutes of simmering to keep the broth beautifully clear and bright.
• The flavors deepen overnight, so this soup is even better the next day; store covered in the refrigerator for up to 3 days and reheat gently.
• Serve with warm flatbread, pita, or a sliced baguette to soak up the fragrant broth.
• If you cannot find small pasta, break thin spaghetti into 1-inch pieces as a substitute.

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