Chicken Coriander Soup
By :Archana Mundhe
Print Recipe
Votes: 18
Rating: 4.89
Rate this recipe!
Course Soup
Cuisine Indian
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken, Chicken Broth
Prep Time 10 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 2 tablespoon oil divided
  • 1 tablespoon garlic minced
  • 3 green chilies sliced, or 1 jalapeño
  • 2 tablespoon plus grated ginger divided
  • 1 cup cilantro stems roughly chopped
  • 1 pound chicken breasts
  • 12 black peppercorns
  • 1 teaspoon salt
  • 2 cup chicken broth we used better than bouillon
  • 1 cup cabbage thinly sliced
  • 1 cup carrots julienned
  • 3-6 tablespoon corn starch or arrowroot powder mixed in 1 cup of water
  • 1/4 teaspoon fresh ground pepper optional
  • 1/2 cup cilantro chopped
  • 2 tablespoon lemon juice
Course Soup
Cuisine Indian
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken, Chicken Broth
Prep Time 10 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 2 tablespoon oil divided
  • 1 tablespoon garlic minced
  • 3 green chilies sliced, or 1 jalapeño
  • 2 tablespoon plus grated ginger divided
  • 1 cup cilantro stems roughly chopped
  • 1 pound chicken breasts
  • 12 black peppercorns
  • 1 teaspoon salt
  • 2 cup chicken broth we used better than bouillon
  • 1 cup cabbage thinly sliced
  • 1 cup carrots julienned
  • 3-6 tablespoon corn starch or arrowroot powder mixed in 1 cup of water
  • 1/4 teaspoon fresh ground pepper optional
  • 1/2 cup cilantro chopped
  • 2 tablespoon lemon juice
Votes: 18
Rating: 4.89
Rate this recipe!
Instructions
  1. Turn Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays, add 1 tablespoon oil. Add garlic, green chilies, 1 tablespoon ginger and cilantro stems. Mix well.
  2. Add chicken breasts, black peppercorn, salt, 2 cups of water and 2 cups of broth. Give a quick stir and close Instant Pot with pressure valve to sealing.
  3. Set Instant Pot on Manual(Hi) for 10 minutes followed by Natural Pressure Release.
  4. Open Instant Pot and take the chicken breasts out. Shred the chicken with a fork and keep aside.
  5. Take a large bowl and strain the broth. Squeeze out any juices by gently pressing the stems in the strainer. Discard the stems from the strainer. Reserve the broth.
  6. Rinse and dry the Instant Pot insert. Put the insert back and set the Instant Pot to sauté mode. Once the ‘hot’ sign displays, add the remaining oil, cabbage, carrots and remaining ginger. Mix well.
  7. Add shredded chicken, reserved broth and corn starch water.
  8. Mix well and bring the soup to a gentle boil. Turn Instant Pot off. Add fresh ground pepper, lemon juice and chopped cilantro
  9. Enjoy hot!
Recipe Notes

Skip the chicken all together and follow the remaining recipe to make a perfect vegan soup. Just replace the chicken broth with vegetable broth. If you can find enoki mushroom, they add a great crunch too.
Adjust the corn starch or arrowroot powder, to the textures you prefer.
Adjust green chilies and fresh ginger to take the spice level up or down.
Go ahead and double up on cilantro if you have extra.

17 replies
  1. BAEprod
    BAEprod says:

    Great recipe; tasted fantastic. Cook time is actually longer; doesn’t factor in the time for Natural Pressure Release.

  2. Archana
    Archana says:

    Coriander is a Indian word for Cilantro. This recipe uses fresh cilantro as mentioned in the ingredients – 1 cup cilantro stems roughly chopped

  3. mommagus2
    mommagus2 says:

    Didn’t bother with stem, Added lots of chopped cilantro, fresh ginger.
    Add shredded carrots after cooking.
    Lime juice instead of lemon juice.
    No cabbage, add cooked rice.
    1 hatch green chile.
    A few dashes of fish sauce.

  4. adctd2qvc@comcast.net
    adctd2qvc@comcast.net says:

    I really, really like this recipe. The flavor is delicious. I am on a low carb diet so I left out the cornstarch. Easy to make! Thank you to the person who posted this recipe!

  5. AL_418
    AL_418 says:

    I left out the cornstarch, added serrano peppers (seeded). Added orzo one time which thickened it. Another time used thin rice noodles. Agree with the lime over lemon. Also Ive used all sorts of chicken cuts. Drumsticks. Even wings.

  6. Smcoia
    Smcoia says:

    I made this soup as instructed, except i used pablano chili peppers, doubled the chicken (i have a house full of boys), and doubled the garlic (I’m married to an Italian). LOL!! Everyone LOVED it!!!! Really great recipe! Oh, and it was my very first time using my InstantPot!!

  7. rebwar
    rebwar says:

    Delicious…and like others, I made a few additions/adjustments/substitutions: lime juice instead of lemon, halved brussel sprouts instead of cabbage, Cheyenne pepper (in addition to jalapenos, peppercorns and regular black pepper), fish sauce, additional carrots, additional chicken and garlic broth, no cornstarch, and chicken thighs instead of breasts. Thanks so much for sharing this recipe!

  8. Slrabinowitz
    Slrabinowitz says:

    This was a delicious meal which I will make again. However I don’t think even the Flash could prepare this in 10 minutes!

  9. RRieken
    RRieken says:

    My husband has the flu so I decided to make chicken soup for dinner. This was amazing! I didn’t have a chilis or cabbage. The chilis were omitted and I ended up using brussell sprouts instead of the cabbage. I added a small amount of brown mushrooms and a few noodles. Will definitely make this again. My husband loved it!

  10. jenmarc
    jenmarc says:

    I made it to recipe except I added 1/2 tablespoon of cumin.
    Added an extra layer of savory flavor!

    This is a great recipe!!

  11. Jononon
    Jononon says:

    Very easy meal. It does take an extra 40 min for the natural depressurization. I understand wanting a clear broth but I’m in student housing so straining wasn’t an option. I just threw the cabbage, ginger, and carrots in and brought it back to a boil and simmered a few minutes. It was still delicious. The chicken is super tender.

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