How To Make Chicken Cilantro Soup

How come the days when I really, really, really need yoga also happen to be the days when I really, really, really don’t want to go to yoga?

These are usually the days when I’m exhausted, irritable, and would prefer to do anything instead of sitting in a hot room doing deep breathing. However, I’ve learned over time that I always feel better afterwards and that hour class actually goes by pretty fast. Well, that is if I can stop wining in my head the entire time.

This morning was one of those days. My alarm went off at a quarter to six and all I could think about was hitting the snooze button. Instead, I dragged myself up out of the bed, trekked through the rainy Seattle streets and made it to my 6:30 am yoga class on time… only to discover that I was the only. person. there. Apparently one of the benefits of 6:30 am yoga is that sometimes that yoga “class” is actually a private session. (I guess that’s a good thing?)

The only thing better than that after-yoga-all-day zen feeling has to be coming home to a bowl of this hearty and comforting soup for dinner. This soup is one of my favorites and I love it this time of year because it’s filling enough to be a meal, while also feeling light enough to be a soup for early spring.

And if you’re vegetarian or plant-based? Don’t let “chicken” in the title fool you! This soup is fabulous when made with veggie stock and chickpeas instead of meat!

One of my favorite chicken recipes is my lemon spatchcocked chicken because you can cook an entire bird in about an hour. The other bonus to this is that you can save the bones and make your own chicken stock, which means you are using all parts of the animal. I find this to be the most sustainable and respectful way to eat meat. I saved some of the meat from my spatchcocked chicken recipe and used two heaping cups for this soup. This is also a great recipe for rotisserie chicken, or any cooked and shredded chicken you need to use up.

What is your favorite soup recipe for early spring?

Chicken Cilantro Soup recipes

PREP TIME:
10 minutes

COOK TIME:
0 minutes

TOTAL TIME:
10 minutes

YIELD:
About 2½ cups (300 g) 

Author: Albana Bennett

Recipe type: Soup

Ingredients

• 1 tablespoon coconut oil
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 4 carrots, sliced
• 4 stalks celery, sliced
• 6 cups chicken stock
• 2 heaping cups pulled chicken meat (preferably pasture-raised & organic)
• ¼ cup fresh lemon juice
• 1 bunch cilantro, washed and chopped
• Sea salt and freshly-ground black pepper to taste

Instructions

1. Add coconut oil to a medium pot over low-medium heat.
2. Add onion, garlic, carrots, and celery and saute for 10 minutes, until onions are translucent and vegetables are aromatic.
3. Add chicken stock and meat, cover, and bring to a boil. Lower heat and continue to simmer, covered, for an additional 20 minutes, or until vegetables are just-tender.
4. Add the lemon juice and cilantro. Add sea salt and black pepper to taste and serve hot.

Notes

For a vegetarian version, sub veggie stock and legumes of your choice in place of the meat.

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