Lemon coriander chicken soup

Lemon coriander chicken soup

This lemon coriander chicken soup is my all time favourite for a quick, easy and healthy soup. I use it when someone in the house is coming down with a cold or for a quick and delicious lunch or evening meal.

Serves 4

Preparation time: 5 minutes. Cooking time: 10 minutes


  • 1 tbsp olive oil
  • 1 brown onion, finely chopped
  • 1 tbsp finely grated fresh ginger
  • 500g chicken breast, cut into 2cm pieces
  • 1 tsp ground coriander
  • 1/2 tsp ground tumeric
  • 1 tsp ground cumin
  • 4 cups chicken stock
  • 400g can chick peas (optional)
  • 400g can corn kernels (optional)
  • juice 1 lemon
  • 1 tbsp chopped fresh coriander


  1. Heat oil in a large pan, add onion, ginger, chicken, coriander, tumeric and cumin; cook, stirring, for about 3 minutes or until chicken is lightly browned.
  2. Add stock, chick peas and corn. Simmer, covered for 10 minutes.
  3. Just before serving, add lemon juice and fresh coriander.


Want to know why chicken soup is recommended for colds and flus? Read Susie Burrell’s article on Cold, Flu and Chicken Soup.


carrot salad

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Ingredients:READ MORE

kale leg ham and haloumi frittata

Kale, leg ham & haloumi frittata

kale leg ham and haloumi frittataA delicious and easy to make frittata for lunch or dinner!

Prep 25 mins | Cook 50 mins | Serves 6

2 tbs olive oil
1 brown onion, chopped
2 garlic cloves, finely chopped
150g sliced leg ham, chopped
4 cups trimmed and shredded kale (about ½ bunch trimmed kale)
10 free range eggs, at room temperature
12 cup reduced fat cream
100g reduced fat haloumi cheese, coarsely grated
Sliced tomatoes and baby basil leaves, to serve