Chicken Coriander And Mushroom Soup Recipes

CHICKEN, CORIANDER AND MUSHROOM SOUP

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.

CHICKEN CORIANDER SOUP

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.

CHICKEN W MUSHROOMS &CORIANDER

Steps:

• Marinade the chicken in the garlic, coriander, salt and pepper. The more you leave the chicken in the marinade, the tastier it will get.
• In a frying pan, melt the butter and fry the garlic and mushrooms until golden.
• Add the chicken and fry them until their skin becomes white.
• Add the cream and more coriander (as desired) and bring to a boil.
• When it boils, reduce the heat and leave to simmer until chicken is cooked and cream is thick.

CHICKEN MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter and olive oil over medium-low heat. Add the onion and garlic and stir until tender but not browned.
• Add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through.
• Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme.
• Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream and heat through.

MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN

Steps:

• Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
• Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
• Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
• Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.

LOW-CARB CHICKEN AND MUSHROOM SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
• Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.

CHICKEN, MUSHROOM, AND RICE SOUP

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.

MUSHROOM CHICKEN SOUP

Steps:

• In a large saucepan, saute onion and carrot in oil until tender. Stir in the flour, tarragon and pepper until blended. Gradually add broth. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. , Reduce heat; stir in chicken, mushrooms and milk. Cover and simmer for 10-15 minutes or until heated through (do not boil).