Coconut Ginger Chicken Soup
Total time50 min
Prep time15 min
Cook time35 min
4.6(26)
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 ½ lb boneless, skinless chicken thighs
- 3 cups bone broth (homemade or aip-compliant brand)
- 1 can (13.5 oz) full-fat coconut milk
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 2 stalks celery, sliced
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the coconut 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.
- 2
Add the garlic, ginger, turmeric, and Ceylon cinnamon and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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