Delicious lemon coriander soup with soft and juicy chicken and an easy homemade broth! Learn the tips and tricks to make chicken soup with tender pieces of chicken that are not tough and chewy.
Why You’ll Love This Chicken Soup Recipe
Lemon coriander chicken soup makes an easy comforting dinner on a cold night. The secret lies in the chicken broth. It has such exploding flavors, you won’t believe you need only simple spices to make it.
This chicken cilantro soup is everything you want a soup to be. It is lemony, gingery, and full of nutrients. Like the Indian mutton soup it is a wholesome dinner in itself. You just need some bread to dunk into all that yummy goodness!
The hard part of cooking chicken soup is not to overcook the chicken while still getting the maximum chicken flavor. I’ve got you covered here.
We cook the chicken first with spices and aromatics. Then we remove it and return to the soup at the end of cooking.
Another unique thing about my chicken lemon coriander soup is the coriander paste. It is made with simple ingredients like coriander stems, lemon peel, and cashews. I’m sure you have those in your kitchen.
This soup is also a trick to make a little go a long way. With 6 pieces of chicken thighs, you can make 4 to 5 bowls of this awesome chicken soup. So, next time you think you don’t have enough chicken for everyone, you know where to look!
Here’s how you make the chicken cilantro soup:
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
How To Make Lemon Coriander Chicken Soup
Make Chicken Broth
- Heat oil in a deep pot. Add the bay leaf and spices, and saute for a couple of minutes.
- Add the ginger, garlic, and chicken thighs and saute until they turn white on the outside.
- Add water, turmeric, and salt. Bring it to a boil.
- Cover and simmer for about 20 minutes.
Shred The Chicken
- After 20 minutes, open the pot and check if the chicken is done. If the flesh has traces of pink (check the thickest part of the chicken), cook for 5 minutes more.
- Once cooked, remove the chicken from the pot.
- Separate the flesh from the bones and shred them into pieces. Discard the bones.
- Strain the broth and discard the spices.
Make Coriander Paste
Add roughly chopped coriander stems and half of the leaves, cashews, and lemon peel to a blender jar. Blend with a little water into a smooth paste.
Make Chicken Soup
- Heat oil in the pot. Saute thinly sliced onions until they are translucent, but not brown.
- Add sliced carrots and saute for a couple of minutes.
- Add the chicken broth and bring it to a boil. Simmer for 5 minutes and add cabbage.
- After a couple of minutes, add the coriander paste.
- Make a slurry by mixing corn flour with water. Add to the soup.
- Simmer for about 5 minutes. Add shredded chicken.
- Cook for a couple of minutes, then turn off the flame. Add salt and pepper to taste, if required.
- Add chopped coriander leaves and lemon juice. Mix and enjoy your chicken lemon coriander soup!
Make This A Vegetarian Lemon Coriander Soup
The chicken in the lemon coriander soup can be replaced with button mushrooms. I would recommend brown button (cremini) mushrooms that have a deeper flavor than white ones. You can also add more veggies like green peas and French beans.
Mushrooms give rich umami flavors that would otherwise be lacking if you leave out the chicken. Quarter the mushrooms and cook as per the recipe.
Added advantage: You don’t have to worry about overcooking the mushrooms. They taste even better when cooked longer.
What To Pair With This Chicken Cilantro Soup
Or serve a healthy soup and salad dinner with
Common Questions About Chicken Lemon Coriander Soup
Why is the chicken in my soup so tough?
Chicken becomes tough and chewy when you overcook it. DO NOT cook the chicken in the soup for more time than necessary. If you want to simmer the soup longer, remove the chicken from the soup as soon as it is cooked. You can return it to the soup later, at the end of cooking.
Should you brown the chicken before putting it in soup?
Saute the chicken for a minimum of 5 minutes with spices and aromatics. This simple trick will dramatically deepen the flavors of your chicken soup. Browning the chicken before adding it to the soup is a quicker way to make your chicken soup taste better, as opposed to simmering it for long hours.
Does chicken soup taste better the longer you cook it?
Chicken soup does taste better when you simmer the chicken longer. But the tricky part is that the chicken flesh becomes tough when overcooked. So the solution is to remove the flesh from the bones and simmer the bones in the broth for as long as you want.
Can you put raw chicken in chicken soup?
There’s nothing wrong in adding raw chicken to the soup because anyway it will get cooked through. But you will be missing out on the flavors you get by browning the chicken before adding it to the soup.
Hope I have answered all your questions about making lemon coriander soup. If I haven’t, please ask in the comments below, I will be happy to help!
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Hi! I’m Sheeba, welcome to Go Healthy ever after!
I have a passion for cooking delicious nourishing food that’s easy to cook with fresh natural ingredients free from additives or preservatives. The easy healthy recipes you find here will inspire you to cook with creativity.