AIP Friendly Coconut Cream Chicken Soup
This soul-warming soup is exactly the kind of deeply nourishing bowl that feels like a hug on a hard day — rich, creamy, and packed with tender shredded chicken and soft vegetables in every spoonful. Following the Autoimmune Protocol can make comforting, satisfying meals feel out of reach, but this recipe leans into every ingredient with intention, skipping the nightshades, grains, and legumes that typically sneak into a classic chicken soup. The base builds serious flavor the right way: searing the chicken thighs first for golden color, then simmering everything low and slow in bone broth before stirring in a full can of coconut milk for that silky, luxurious finish. Grated ginger, ground turmeric, and minced garlic do the heavy lifting on flavor without relying on anything off-protocol, and a splash of apple cider vinegar at the end brightens the whole pot beautifully. Carrots, celery, and onion round out the broth with natural sweetness and body, so the soup feels hearty and complete without any fillers. It makes four generous servings, so it's a smart recipe to batch-cook at the start of the week when you need reliable, compliant meals ready to go.
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- ½ tsp dried thyme
- ½ tsp dried oregano
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium-high 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 to a plate and set aside — the chicken will not be fully cooked through at this point.
- 2
Reduce the heat to medium. Add the onion, carrots, and celery to the same pot and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.
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