Carrot and Coriander Soup (With Shredded Chicken)

Last updated on: March 24, 2026

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Carrot and coriander soup is one of those classic British soups that shows up everywhere — cafés, meal deals, and probably your mum’s recipe notebook.

But most versions are basically a bowl of blended veg with very little staying power.

So I decided to fix that.

This high-protein carrot and coriander soup keeps everything you love about the classic: sweet carrots, fresh coriander, warming spices, and that silky smooth texture.

The twist? Shredded chicken breast, which turns it into a genuinely satisfying meal rather than something that leaves you raiding the biscuit tin an hour later.

It’s ideal for busy weekdays, batch cooking, or simple high-protein lunches. Make a big pot, portion it up, and future-you will be extremely grateful.

Each serving contains roughly 32 g protein for around 290 calories.

The main protein source is lean chicken breast, and you’ll only need a large saucepan or soup maker and a blender.

Comforting, nutritious, and properly filling — exactly what a soup should be.

Why You’ll Love This High-Protein Recipe

• Packed with around 30+ g protein per serving, making it far more filling than traditional carrot soup.

• Simple supermarket ingredients you can grab in one quick shop.

• Perfect for meal prep – it stores brilliantly in the fridge or freezer.

• Great for busy weekdays when you want something warming but quick.

• Naturally gluten-free and easy to adapt depending on what you have in the fridge.

• Family-friendly flavour – mild enough for kids but easy to spice up for adults.

Key Ingredients

Carrots. The star of the show. They bring natural sweetness and that vibrant orange colour that makes the soup look like sunshine in a bowl.

Fresh Coriander. The classic pairing with carrot. It adds a fresh, slightly citrusy flavour that stops the soup tasting too sweet or heavy.

Chicken Breast. The protein upgrade. Cooked and shredded chicken turns this from a light starter into a proper meal.

Onion. Adds depth and savoury flavour to balance the sweetness of the carrots.

Garlic. Because almost every good soup starts with garlic.

Ground Coriander. Boosts the warm, aromatic flavour and ties the whole dish together.

Chicken Stock. Adds richness and helps carry the flavour through the soup.

Greek Yoghurt (optional). Stirring a spoonful through the soup adds extra creaminess and a small protein boost without loads of calories.

How To Make Carrot and Coriander Soup

Heat a little olive oil in a large saucepan or casserole dish over a medium heat. Add the diced onion and cook for around 5 minutes, stirring occasionally, until softened and starting to turn translucent.

Stir in the crushed garlic and ground coriander. Cook for another 30 seconds, stirring well so the spices coat the onions and release their aroma.

Tip the sliced carrots into the pan and pour in the chicken stock. Give everything a good stir to combine.

Bring the soup to a gentle simmer, cover with a lid, and cook for 20–25 minutes, or until the carrots are completely soft and tender.

Blend the soup until smooth using a stick blender (or transfer to a blender in batches). Stir in the shredded chicken and gently heat through for a few minutes.

Add the chopped fresh coriander, a squeeze of lemon juice, and a few grinds of black pepper. Stir well, taste for seasoning, and serve hot.

Serving & Storage

To Store

Let the carrot and coriander soup cool completely, then store it in airtight containers in the fridge for up to 3 days.

To Reheat

Reheat gently in a saucepan over a medium heat, stirring occasionally. Add a splash of water or stock if the soup thickens too much.

To Freeze

This soup freezes very well. Portion into freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Serving Suggestions

• Serve with toasted sourdough or a warm crusty roll.

• Add a swirl of Greek yoghurt and extra coriander on top.

• Pair with a simple side salad for a light but filling meal.

• Or batch it up in meal prep jars for easy lunches through the week.

Variations & Tips

• Boost the protein even more by stirring through a few tablespoons of Greek yoghurt before serving.

• Swap the chicken for shredded turkey if you have leftovers from a roast.

• Add spice with a pinch of chilli flakes or a small chopped red chilli when cooking the onions.

• Roast the carrots first for deeper flavour — it adds a lovely caramelised sweetness.

• Use a rotisserie chicken shortcut if you want this on the table even faster.

FAQ

Can I make carrot and coriander soup without chicken?

Yes. The soup works perfectly as a vegetarian recipe if you simply leave the chicken out. You’ll lose the protein boost though, so consider adding lentils or chickpeas instead.

Can I use leftover roast chicken?

Absolutely. This recipe is brilliant for using up leftover roast chicken. Just shred it and stir it through the soup at the end so it warms through.

How can I make this soup even higher in protein?

Add extra shredded chicken or stir through Greek yoghurt or cottage cheese after blending. Both increase protein while keeping the soup creamy.

Carrot and Coriander Soup (With Shredded Chicken)

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Healthy carrot and coriander soup with chicken – high in protein, low in calories and perfect for batch cooking.

• Total Time: 40 mins
• Yield: 4 1x

Ingredients

Units MUS Scale 1x2x3x

• 800 g carrots, peeled and sliced
• 1 medium onion (150 g), finely chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 litre low-salt chicken stock
• 400 g cooked chicken breast, shredded
• 20 g fresh coriander, finely chopped
• Salt and black pepper, to taste
• Optional: juice of 1/2 lemon (for brightness)

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Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes until soft.

Add the garlic, ground coriander, and cumin. Stir for 30 seconds until fragrant.

Add the carrots and chicken stock. Bring to a boil, then reduce to a simmer and cook for 20 minutes, until the carrots are very tender.

Blend the soup until smooth using a hand blender (or carefully in a blender).

Return the soup to low heat, stir in the shredded chicken, and cook for 5 minutes until heated through.

Season with salt, black pepper, fresh coriander, and lemon juice if using. Serve hot.

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 30 mins

Nutrition

• Serving Size: 1
• Calories: 243
• Fat: 7g
• Carbohydrates: 18g
• Protein: 27g

Recipe Video

More High-Protein Soup Recipes to Try

If you enjoyed this high-protein carrot and coriander soup, here are a few more warming, protein-packed soups from the site:

• Craving something smoky and hearty? The Sweet Potato & Chorizo Soup brings big flavour with very little effort.

• If you like simple, comforting soups, try my High Protein Red Lentil Soup – cheap, easy, and perfect for batch cooking.

• My High-Protein Turkish Lentil Soup is silky smooth, gently spiced and ridiculously comforting.

• For something a little different, the Sri Lankan Lentil & Curried Coconut Soup is creamy, fragrant and packed with warming spices.

• And if you want something properly traditional, try my Scottish Lentil Soup – thick, hearty and a proper hug in a bowl.

Leave Me A Comment Below

As always, I would love to hear how you find this recipe. If you make it, please come back and leave a comment below. Thanks!