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–+ servings
Cilantro Chicken Soup

Comforting Cilantro Chicken Soup for the Soul

Cilantro Chicken Soup is a deliciously healthy comfort food. Packed with fresh ingredients and vibrant flavors, it's perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Chicken Breast Substitute with chicken thighs for added flavor.
  • 6 cups Chicken Broth Homemade preferred, but low-sodium store-bought works.
  • 1 tbsp Ginger Fresh ginger for optimal taste.
  • 3 cloves Garlic Use fresh cloves for the best flavor.
  • 1 medium Jalapeño Adjust for spice comfort level.
  • 1 cup Cilantro Stem & Leaves Use younger stems for maximum taste.
  • 2 tbsp Lemon Juice Fresh juice is best.
  • 2 whole Bay Leaf Optional but recommended.
  • 1 tbsp Peppercorns Optional but enhances flavor.
For Thickening and Texture
  • 2 tbsp Cornflour Skip for a lighter broth.
  • 2 cups Cabbage Substitute with any preferred vegetable.
  • 1 cup Orzo Replace with any short pasta or rice.
For Sautéing
  • 2 tbsp Olive Oil Can use avocado oil.
For Flavoring
  • 1 tbsp Salt For balancing flavors.
  • 1 tbsp Black Pepper Essential for flavor.
For Garnishing
  • 1 lemon Lemon For garnishing according to taste.
  • 1 medium Jalapeño For garnishing according to taste.
  • 1 cup Cilantro For garnishing according to taste.

Equipment

  • large soup pot
  • Cutting Board
  • Knife
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Start by roughly chopping your ginger, garlic, cilantro stems, and jalapeño. Set them aside for the next step.
  2. In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped ingredients, sautéing for 1-2 minutes until fragrant.
  3. Add the chicken breast, 6 cups of chicken broth, 1 teaspoon of salt, and an additional cup of water. Simmer over low heat for about 15 minutes.
  4. Once the chicken is cooked through, remove it from the pot and let it cool. Strain the soup to discard solids and shred the chicken.
  5. In a separate pot, heat another tablespoon of olive oil. Add 2 cups of chopped cabbage and sauté until it starts to soften.
  6. Pour the strained broth into the pot with the sautéed cabbage and add 1 cup of orzo. Cook until the orzo is tender, about 8-10 minutes.
  7. Prepare a slurry by mixing 2 tablespoons of cornflour with water. Incorporate this into your soup while stirring, and increase the heat to a gentle boil.
  8. Return the shredded chicken to the pot along with the juice of one lemon. Heat through for another couple of minutes and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Consider using rotisserie chicken for a time-saver. Adjust thickness according to preference.

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