Chicken and Coriander Soup

Chicken and Coriander Soup


83 people made this

The ingredients and the process are simple but I think this makes a far better soup than out of a tin.


Serves: 2 

  • 4 cups (1 litre) chicken stock
  • 3 to 4 carrots, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 skinless, boneless chicken breast fillets
  • handful chopped fresh coriander

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Bring the chicken stock to the boil in a medium saucepan. Add the carrots, celery, onion and garlic.
  2. Reduce heat to low and add the chicken. Cover and simmer for 20 minutes.
  3. Carefully remove the chicken, cut it into small pieces, and return it to the pot. Stir in the coriander and serve.

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Reviews (5)


This soup is rich like my gran used to make. It has large tender chunks of chicken and vegetables enough for anyone. It's great on a cold winter day and cooks in 20 minutes. - 08 Oct 2008


Even my chicken-soup-hating-husband likes this soup! With a few minor changes, it is a good basic chicken soup recipe. DO NOT add the vegetables when cooking the chicken or they will be too mushy when the soup is done and covered in the scummy looking "foam" formed by the simmering chicken. Skim off "foam" as the chicken simmers or your soup will be cloudy when done. Remove chicken and cut into bite size pieces. Return to pot and add the garlic and vegetables - carrots, onions and celery (instead of celery salt). We do not like coriander or dill, so I substitute parsley. - 08 Oct 2008


Although my mum's version still wins, this was quick and easy. A thick soup that was pretty tasty. Sprinkled dried parsley over all. Thanks Deb. - 08 Oct 2008

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