Brazil Nut Free Apple & Sage Creamy Chicken Soup
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Learn more →Ingredients
4 servings
- 1.5 lb boneless, skinless chicken thighs
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 2 medium apples (such as honeycrisp or fuji), peeled, cored, and diced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 4 cups chicken bone broth (homemade or aip-compliant brand)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 2 tbsp fresh sage leaves, thinly sliced, plus more for garnish
- 1 tbsp apple cider vinegar
For serving
- fresh sage leaves, for garnish (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the chicken thighs in a single layer and sear for 4–5 minutes per side, until golden brown on both sides. Transfer the chicken to a plate and set aside — it will finish cooking in the broth.
- 2
Add the onion, carrots, and celery to the same pot and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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