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Chicken-Orecchiette Soup With Cilantro And Lemon


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  • 1 tablespoon olive oil
  • 2 skinless boneless chicken breasts (abt 12 oz total)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 cups coarsely-chopped onions
  • 3 plum tomatoes sliced
  • 2 lemongrass stalks thinly sliced
  • 2 tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons fennel seeds
  • 8 cups chicken stock or canned
  • low-salt chicken broth
  • 1/2 cup chopped cilantro
  • 8 ounces orecchiette pasta freshly cooked
  • 3 plum tomatoes seeded, chopped
  • 1/2 cup fresh lemon juice
  • Fresh lemon slices (optional)


Servings 6


Step 1

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate. Cool.

Add chopped onions and next 5 ingredients to pot and sauté over medium heat until fragrant, about 2 minutes. Add stock and 1/4 cup chopped cilantro. Simmer 20 minutes to blend flavors.

Strain broth into heavy large saucepan. Slice cooked chicken crosswise into thin strips; add to broth. (Can be prepared 1 day ahead; cover and refrigerate.)

Add cooked pasta, chopped tomatoes, lemon juice and remaining 1/4 cup cilantro to soup. Season to taste with salt and pepper. Bring soup just to simmer. Ladle into bowls; garnish soup with lemon slices, if desired.

This recipe yields 6 servings.

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