Chicken in Lemon Coriander Broth
Submitted by Gale
Tender chicken breast strips and red potatoes simmer in a light garlic broth brightened with lemon zest, fresh cilantro, and a Parmesan finish. Ready in 35 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minWhen you want something nourishing without anything heavy weighing you down, this broth-based chicken soup is exactly the ticket.
Sliced chicken breast poaches gently in a garlicky broth with diced red potatoes until everything is just cooked through. Then a hit of lemon zest, fresh lemon juice, and a handful of cilantro wake the whole bowl right up.
A sprinkle of grated Parmesan on each serving adds a savory, nutty note that ties it all together.
It’s light enough for a summer lunch and satisfying enough for a chilly weeknight dinner.
Kitchen Tips
- Cut the chicken into thin, even strips so they cook through in just 5 minutes without toughening up
- Don’t let the broth boil once the chicken goes in; a gentle simmer keeps the meat tender
- Add the cilantro and lemon juice off the heat to preserve their bright, fresh flavor
- Use good-quality Parmesan (Parmigiano-Reggiano) for the best nutty depth in each bowl
Ingredients
Directions
Simmer the garlic in the broth and water for 4 to 5 minutes.
Add the potatoes, cover and simmer for 10 minutes or until tender.
Add the chicken, lemon zest and simmer gently, without boiling, for 5 minutes or until cooked through.
Remove the broth from the heat and add the cilantro and lemon juice.
Sprinkle each portion with Parmesan and serve immediately.
Comments
