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Green Chicken Soup with Chickpeas & Sizzled Coriander

Chris ★★★★★★☆☆☆☆ 6/10 Morgan ★★★★★☆☆☆☆☆ 5/10
soupchickenhigh-proteindinnermeal-prep
Green Chicken Soup with Chickpeas & Sizzled Coriander
Servings6
Prep time20 min
Cook time45 min
Per serving380 cal · 28g p · 38g c · 14g f
SourceCookbook: More Is More by Molly Baz

Ingredients

Produce

  • 1 large leek
  • 1 white or yellow onion
  • 1 large or 2 small celery stalks
  • 6 garlic cloves
  • 8 oz baby spinach
  • 1 large bunch of cilantro
  • 1 large bunch of dill
  • 3 lemons

Dairy

  • Yogurt, labneh, or sour cream, for serving

Protein

  • 1 1/2 lbs boneless, skinless chicken thighs (about 5)

Pantry

  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Red pepper flakes
  • 1 (15.5-oz) can chickpeas, drained but not rinsed
  • 1 cup pearled barley (or brown rice, white rice, or quick-cooking farro)
  • 1 heaping tbsp coriander seeds
  • Flaky sea salt

Special Equipment

  • Blender

Instructions

  1. Do some prep: Trim the hairy end of the leek and discard. Slice the entire leek (including the dark green portion) in half and rinse well under cold water to remove any dirt or grit from all the layers. Thinly slice crosswise. Roughly chop the onion, celery stalk, and garlic cloves.
  2. Start the soup: In a large Dutch oven, heat a few generous glugs of olive oil over medium-high heat. Add the leek, onion, and celery and season with 2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Saute, stirring occasionally, until softened and translucent, 8 to 10 minutes. Reduce heat if necessary to prevent browning. Add the garlic and a few pinches of red pepper flakes, cook stirring until garlic is softened and aromatic, 2 to 3 minutes. Add the drained (but unrinsed) chickpeas, 1 cup pearled barley, chicken thighs, and 1 tsp kosher salt. Add 10 cups water and bring to a boil over high heat. Skim any foam from the surface and discard. Reduce heat to maintain a simmer and cook until chicken and barley are tender and the soup has reduced and thickened, 35 to 45 minutes.
  3. While the soup simmers, sizzle the coriander: Chop 1 heaping tbsp coriander seeds with a chef's knife or crush with the bottom of a heavy skillet. In a small skillet, warm several tablespoons olive oil over medium heat. Add the crushed coriander seeds along with 1/2 tsp coarsely ground black pepper. Swirl until aromatic and sizzling. Transfer to a small bowl and season with flaky sea salt.
  4. Finish the soup: Remove chicken from the soup, transfer to a cutting board and shred into large pieces. Add 8 oz baby spinach to the pot, stir until just wilted, about 1 minute. Roughly chop the cilantro and dill. Transfer 2 cups of soup to a blender along with half of the cilantro and dill. Puree until very smooth and green. Add the puree back into the soup along with the shredded chicken, the juice of 2 lemons, and the remaining cilantro and dill. Taste and decide if you want it brighter before squeezing the third lemon (it should be vibrant and lemony). Taste and adjust seasoning with kosher salt and black pepper. Divide among serving bowls and serve topped with a hefty dollop of yogurt and a drizzle of sizzled coriander oil.

Notes