I’ve said it before and I will surely say it again (and again really, just ask my kids) – my favorite recipes in the whole world are the ones that some into being out of sheer improvisation and necessity and “who cares”-ness, things getting thrown together that have been hiding in the fridge, a dinner that comes together from the pantry, a meal that makes the most of a couple of gorgeous seasonal ingredients that have shown up in your kitchen for any reason.
Why did I put the slightly dorky word fragrant in the title? The short answer is “make it and you’ll see,” but the less abrupt answer is that when the coriander and the cumin join the chicken and the onions in the hot pan, the smell will make everyone within 250 feet feel instantly ravenous.
The smell of this savory soup will make everyone within range instantly ravenous.Tweet This
I use cumin often, not just in Indian or Middle Eastern cooking, but to add earthiness to everything from deviled eggs to burgers. But I do forget about coriander for little spurts at a time. it’s such an excellent spice, though, it deserves a front-and-center place in the spice drawer. It brings brightness and a bit of almost citrusy flavor to recipes as far ranging as Slow Cooked Herbed Leg of Lamb with Fresh Herb and Arugula Salad to Moroccan Carrot and Cauliflower Soup to Mexican Tortilla Chicken Soup.
Truly worth owning a bottle.
I will also admit that this is not the most gorgeous soup I’ve ever made (holy crap, you should have seen the first photo!) but you will not give a hoot once it is simmering on the stove.
Other Tomato Soup Recipes:
- Creamy Tomato Soup
- Simple Vegetable Soup
- Perfect Summer Gazpacho
- Roasted Tomato Gazpacho
- Perfect Tomato Soup
Other Chicken Soup Recipes:
- Thai Chicken Noodle Soup
- Spicy Thai Chicken and Rice Noodle Soup
- The Easiest Shortcut Chicken Ramen Noodle Soup
- Leek, Chicken Sausage and Split Pea Soup
- Red Lentil, Fennel and Chicken Slow Cooker Soup
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Chicken Tomato Soup
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken thighs, trimmed of extra fat
- 1 onion chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper to taste
- 1 cup fresh parsley leaves chopped
- 1 28-ounce can diced or crushed tomatoes with their juice
- 3 cups chicken broth preferably low sodium
- Cut the chicken thighs into 1 to 2 inch pieces and place them in a food processor. Pulse until well chopped, but don’t let it become a paste; you want tiny pieces of chicken.
- Heat a large pot over medium high heat. Add the olive oil, then add the chicken and the onions and saute for 5 minutes until the chicken is almost cooked through, and the onions are golden. Add the coriander, cumin, salt and pepper and stir to combine. Add the parley, tomatoes, and chicken broth and bring to a simmer. Simmer the soup for about 10 minutes, and serve hot.
Nutrition information is automatically calculated, so should only be used as an approximation.
With the crazy cold, icy weather we’ve had here in Dallas, I’m going to make this soup tonight.