The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Chicken soup is a staple in our house throughout the fall and winter seasons. This version is a spin on the classic and features lots of bold and fresh flavors, like ginger, lemon and cilantro. It’s perfect for chilly weeknights, or for sharing with someone who’s under the weather. It’s quick to prepare in about 30 minutes and incorporates lots of pantry staples and Heinen’s cooked and shredded chicken breast as a shortcut.
This soup calls for Heinen’s ground coriander seed, a warm, slightly citrusy spice that’s key for building the flavor base in this soup. I love it paired with lemon. Coriander is the seed of the cilantro plant, and while I don’t think they taste all too similar, I like the balance of coriander’s earthiness to cilantro’s bright herby freshness, which is why I’ve included fresh cilantro too. If you don’t like cilantro, fresh parsley is a good substitute.
- Cook time:
- Prep time:
- Total time:
- 3 medium carrots
- 2 celery stalks
- 1 large onion
- 2 Tbsp. Heinen’s avocado oil
- Kosher salt and black pepper
- 1 heaping Tbsp. minced garlic
- 1 heaping Tbsp. fresh ginger, minced
- 1 Tbsp. Heinen’s ground coriander seed
- 1 tsp. Heinen’s crushed red chili pepper, adjusted to taste
- ½ tsp. Heinen’s ground turmeric
- 2 32. oz. containers Heinen’s low sodium chicken stock
- 14.5 oz. can Heinen’s organic chickpeas, drained
- 1 lemon, zested and juiced
- 8 oz. Heinen’s shredded white meat chicken
- 6 oz. Heinen’s baby spinach
- ½ cup fresh cilantro, chopped
- Heinen’s harvest rolls, warmed, for serving
- Slice the carrot and celery into ½-inch thick pieces. Dice the onion.
- Heat the oil in a large pot over medium heat. Add the carrots, celery and onion and cook, covered, for 10 minutes, stirring often, until the onions are soft. Season the vegetables to taste with salt and pepper.
- Stir in the garlic, ginger, coriander, crushed red chili pepper and turmeric. Cook for 1 minute, stirring constantly.
- Add the stock, chickpeas and lemon zest. Bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes.
- Add the chicken and spinach and continue to cook for 2-3 minutes, or until the spinach wilts. Stir in the cilantro and lemon juice, 1 Tbsp. at a time. Season soup to taste with additional salt until the flavors pop.