Best 3 Chicken Coriander And Mushroom Soup Recipes

Indulge in the symphony of flavors with our delectable Chicken, Coriander, and Mushroom Soup. This culinary masterpiece is a harmonious blend of tender chicken, earthy mushrooms, and the refreshing zest of coriander, all simmered in a rich and savory broth. Embark on a culinary journey with our collection of recipes, each offering a unique twist on this classic soup. From the traditional to the contemporary, we've got you covered. Discover the comforting goodness of our classic Chicken, Coriander, and Mushroom Soup, where the subtle flavors of coriander and mushrooms shine through. Elevate your taste buds with our Creamy Chicken, Coriander, and Mushroom Soup, where a luscious cream sauce adds a touch of decadence. For a lighter option, try our Chicken, Coriander, and Mushroom Noodle Soup, where delicate noodles dance in a flavorful broth. And if you're craving a hearty and wholesome meal, our Chicken, Coriander, and Mushroom Stew is sure to satisfy with its tender chicken, hearty vegetables, and a delectable gravy. No matter your preference, our versatile recipes guarantee a delightful culinary experience.

Here are our top 3 tried and tested recipes!

CHICKEN, CORIANDER AND MUSHROOM SOUP

Chicken, Coriander and Mushroom Soup image

This is my own recipe on a thai theme, adapted from all the millions of recipes I have seen for thai soup! It is so easy to prepare and quick too. Everyone that has tried the soup loves it. I tend to do it as a main course as it is very filling.

Provided by stephgrancanaria

Categories Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 cloves garlic
2 tablespoons coriander leaves
3 tablespoons peppercorns (more if you prefer)
1 tablespoon vegetable oil
1 liter stock (best to make half chicken half vegetable)
200 g dried Chinese mushrooms, soaked in cold water for 20 minutes,drained and coarsely chopped
2 tablespoons ground coriander
1 tablespoon oyster sauce
250 g chicken, cut into strips
3 spring onions, thinly sliced (to garnish)
3 coriander sprigs (to garnish)
black pepper

Steps:

Using a pestle and Mortar pound the Garlic, Coriander Leaves and Peppercorns.
In a pan, heat oil, add peppercorn mix and stir for 2 minutes.
Stir in Oyster Sauce, Ground Coriander, Mushrooms and Stock.
Simmer for 5-7 minutes.
Lower heat so liquid barely moves.
Drop in Chicken Pieces one at a time and cook gently for 5 minutes.
Add Pepper to taste.
Garnish with Spring Onions and Coriander Sprigs and serve.

Nutrition Facts : Calories 521.3, Fat 16.3, SaturatedFat 4, Cholesterol 46.9, Sodium 210.1, Carbohydrate 89.9, Fiber 27.1, Sugar 12, Protein 25.4

CHICKEN, MUSHROOM, AND RICE SOUP

Chicken, Mushroom, and Rice Soup image

They say chicken soup is good for the soul, but when you factor in the addition of mushrooms, onions, and garlic, and the always comforting effects of rice, this soup is good for a lot more things than just your soul--like your wallet, for example! Serve topped with sour cream, thyme leaves, and diced red onion.

Provided by Chef John

Time 3h

Yield 6

Number Of Ingredients 15

Ingredients

1 (3 1/2) pound whole chicken
1 large carrot, cut into 2-inch pieces
1 rib celery, cut into 2-inch pieces
1 medium red onion, roughly chopped
1 large bay leaf
water to cover
¼ cup unsalted butter
1 pound mushrooms, thickly sliced
1 teaspoon kosher salt, or more to taste
1 cup diced red onion
4 cloves garlic, minced
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
3 sprigs fresh thyme
1 cup medium-grain white rice

Steps:

Place chicken, carrot, celery, onion, and bay leaf in a stockpot. Add 4 quarts of cold water, or enough to cover the chicken. Bring to a simmer on high heat. Reduce heat to low; simmer gently until the meat can be easily pulled off the bones and is no longer pink in the center, about 1 1/2 hours.
Remove the meat and bones to a bowl and allow to cool enough to handle, about 10 minutes. Leave the stockpot over low heat. Separate the meat from the bones and skin and break it up into bite-sized pieces. Set aside.
Transfer the bones and skin back to the stockpot and continue to simmer on low until needed.
Melt butter in a soup pot over medium-high heat until it starts to brown. Add mushrooms and salt; saute until mushrooms are well browned. Add garlic and diced onion and saute for 2 to 3 minutes. Strain in 4 cups of the chicken broth from the stockpot and bring to a simmer. Add black pepper, cayenne, and thyme. Reduce heat to medium and simmer for 10 minutes.
Add rice and cook, stirring occasionally, for 20 minutes. Taste for seasoning and add more salt if needed; remove thyme stems. Stir in the chicken meat and a few more cups of the chicken broth to achieve the desired texture. The soup will continue to thicken as the rice swells, so more may be needed if you want a thinner soup.
Let simmer until chicken is heated through and has absorbed the flavors, and rice is fully cooked, about 15 minutes. Taste one last time for seasoning. Adjust with more broth as needed. Serve immediately.

Nutrition Facts : Calories 513.2 calories, Carbohydrate 34.9 g, Cholesterol 152.8 mg, Fat 19.3 g, Fiber 2.6 g, Protein 48.5 g, SaturatedFat 8 g, Sodium 472.3 mg, Sugar 4.1 g

CHICKEN CORIANDER SOUP

Chicken Coriander Soup image

Make and share this Chicken Coriander Soup recipe from Food.com.

Provided by Mandy

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken breast fillets
2 teaspoons oil
2 teaspoons curry powder
1 garlic clove, crushed
1 tablespoon fresh coriander, chopped
2 teaspoons fresh basil, chopped
1 shallot, chopped
1 tomatoes, peeled & chopped
2 cups water
1 chicken stock cube, crumbled
400 ml coconut cream

Steps:

Cut chicken into thin strips.
Heat oil in a large pan, add curry powder, garlic, coriander, basil & shallots, stir over medium heat for about 1 min or until shallot is soft.
Add chicken, cook for about 4 mins or until chicken is almost cooked.
Stir intomato, water and stock cube, bring to the boil, reduce heat, cover & simmer for approx 10 minutes.
Stir in coconut cream and reheat mixture without boiling.

Nutrition Facts : Calories 272.8, Fat 24.4, SaturatedFat 19.8, Cholesterol 0.2, Sodium 355, Carbohydrate 13.5, Fiber 3.5, Sugar 8.4, Protein 4.1

Tips:

To save time, use pre-cut chicken and mushrooms.
If you don't have fresh coriander, you can use 1 teaspoon of dried coriander.
If you want a thicker soup, add more cornstarch or flour.
Serve the soup with a side of crusty bread or rice.

Conclusion:

This chicken, coriander, and mushroom soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. The soup is packed with flavor from the chicken, mushrooms, and coriander, and it is sure to be a hit with the whole family.