Lemon Coriander Soup With Chicken
This lemon coriander soup with shredded chicken is the perfect comfort food packed with health benefits for fighting off colds and for aiding digestion! This soup is so delicious and flavorful, it's something you'll want to make again and again.
Servings: 6 servings
Calories: 152kcal
Ingredients
- 8 cups water
- 1 pound chicken breast
- 1 teaspoon sliced ginger
- 2 cloves garlic
- 2 tablespoon avocado oil
- 1½ cup cabbage
- ½ cup carrots
- 1 small yellow onion
- 1 serrano pepper
- 1 cup coriander (cilantro) stems
- 1½ cup vegetable broth
- ¼ cup lemon juice
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Add 8 cups of water, chicken breast, ginger, and garlic to a large pot and boil for 30 minutes or until chicken is cooked through. Remove and shred the chicken, then strain broth and set aside.
- Heat oil in the same pot. Add chopped cabbage, carrots, onion, serrano, and coriander stems and sauté over medium-high heat.
- Return the chicken and broth to the pot, along with vegetable broth, lemon juice, salt, and black pepper. Simmer for 5-10 minutes and serve.
Notes
- If you prefer your soup a little thicker, you can create a slurry by whisking ¼ cup water with 1 tablespoon cornflour together, and then slowly stirring it into the soup.
- To make this recipe vegan, you can either omit the chicken or substitute it with tofu or your preferred vegan protein.
- This chicken lemon coriander soup tastes best when served fresh, but it can be stored in the fridge for up to 3 days.
- To make your soup even more flavorful, you can add in additional fresh coriander leaves or finely chopped garlic.
Nutrition
Serving: 6g | Calories: 152kcal | Carbohydrates: 6g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 739mg | Fiber: 1g | Sugar: 3g
