Lemon Coriander Chicken Soup
A light yet comforting clear soup loaded with tender shredded chicken, fresh coriander, and a zesty burst of lemon. This Indian-inspired soup is perfect as a soothing appetizer or a light meal, ready in under 30 minutes.
For 4 servings
- prep
Prep the vegetables and aromatics.
1.Finely chop the onion, garlic, and ginger.2.Finely dice the carrot into small cubes.3.Slit the green chili lengthwise.4.Finely chop the fresh coriander leaves and set aside. - boil · ~12 min
Poach the chicken breast.
1.Place the chicken breast in a pot with 2 cups of water.2.Add a pinch of salt and bring to a gentle boil.3.Cook for 10 to 12 minutes until the chicken is tender and cooked through.4.Remove the chicken, reserve the stock, and shred the chicken finely using two forks. - temper · ~4 min
Make the tempering.
1.Heat oil in a deep pan or the same pot over medium heat.2.Add the chopped garlic and ginger, sauté for 30 seconds until fragrant.3.Add the chopped onion and sauté for 2 to 3 minutes until translucent.TIPDon't brown the garlic — it turns bitter. Keep the heat medium-low. - simmer · ~8 min
Build and simmer the soup.
1.Pour in the reserved chicken stock and the remaining 2 cups of water.2.Add the diced carrot, sweet corn, and slit green chili.3.Season with crushed black pepper and a pinch of salt.4.Bring to a rolling boil, then reduce heat and simmer for 5 minutes until the vegetables are tender. - mix · ~2 min
Add chicken and finish with lemon and coriander.
1.Stir in the shredded chicken and let it heat through for 1 minute.2.Turn off the heat and pour in the fresh lemon juice.3.Add the chopped coriander leaves and mix well.TIPAlways add lemon juice off the heat to keep the flavor fresh and zingy — cooking it dulls the citrus. - serve
Serve piping hot.
Ladle the hot soup into bowls and serve immediately. For extra warmth, top with a light sprinkle of crushed black pepper.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve the poaching liquid from the chicken — it forms the flavorful base of the soup.
- 2Slit the green chili lengthwise to infuse heat without making the soup overly spicy.
- 3Shred the chicken while it's still warm for the easiest and finest texture.
- 4Add lemon juice only after turning off the heat to preserve its bright, fresh flavor.
- 5For a clearer broth, skim off any foam that rises during the initial boil.
- 6Let the soup rest for 2 minutes after adding coriander to allow the flavors to meld.
- 7Make ahead: poach and shred the chicken up to 2 days in advance and refrigerate.
Adapt it for your goals.
Vegetarian
Replace chicken with cubed paneer or extra mushrooms, and use vegetable stock instead of chicken stock for a hearty meat-free version.
Low Carb / KetoLow-Carb / Keto
Skip the sweet corn and add a handful of chopped spinach or shredded cabbage to keep the soup low in carbs while adding color and nutrients.
Spicy Thai TwistSpicy Thai Twist
Add 1 tablespoon of Thai red curry paste with the garlic, and replace half the water with coconut milk for a creamy, spicy fusion.
High ProteinHigh-Protein
Boost protein by adding a beaten egg white stirred slowly into the simmering broth for delicate egg ribbons, or toss in cooked quinoa.
Grain AddedGrain-Added
Stir in 1/2 cup of cooked rice or vermicelli noodles before serving to turn this into a more filling one-bowl meal.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, lean protein that supports muscle repair and keeps you feeling full.
Rich in Vitamin C
Lemon juice and fresh coriander supply vitamin C, which aids immune function and iron absorption.
Gut-Friendly Aromatics
Ginger and garlic are known for their digestive-soothing properties and anti-inflammatory benefits.
Low-Calorie Comfort
This clear soup is low in calories and fat, making it a satisfying yet light option for weight management.
Hydrating and Soothing
The water-based broth and fresh vegetables provide gentle hydration and warmth, ideal for colds or recovery.
Frequently asked questions
Yes, bone-in chicken adds more flavor to the broth. Just increase the poaching time by 5-8 minutes and remove the meat from the bones before shredding.
