AIP Friendly Chicken Vegetable Soup
Few things are as deeply comforting as a big pot of soup simmering on the stove, and this one delivers on every level — tender shredded chicken, sweet potato, zucchini, carrots, and celery all swimming in a rich, golden bone broth. The seasoning leans on turmeric, ginger, thyme, and oregano, so the flavor is warm and layered without relying on anything that would throw off an autoimmune protocol. Nightshades, grains, legumes, and eggs are all absent here, which can be a real challenge when you're craving something hearty and satisfying — this bowl genuinely fills that gap. Bone-in, skin-on chicken thighs simmer right in the broth, building incredible depth before the meat is shredded and stirred back in. The sweet potato adds a subtle richness that makes each spoonful feel nourishing rather than sparse. It makes four generous servings, so it's a smart choice for meal prep or a cozy family dinner when everyone needs something restorative.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 1 medium zucchini, halved lengthwise and sliced ½-inch thick
- 1 ½ lb bone-in, skin-on chicken thighs
- 6 cups chicken bone broth
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.
- 2
Add the turmeric, thyme, and oregano and stir to coat the aromatics, about 30 seconds.
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