AIP Friendly Coconut Ginger Chicken Soup
This soul-warming soup is rich, fragrant, and deeply satisfying — the kind of bowl that feels like genuine comfort food rather than a compromise. Full-fat coconut milk and bone broth create a silky, nourishing base, while fresh ginger, turmeric, and Ceylon cinnamon layer in warmth without relying on any nightshade spices that would knock this out of compliance. Tender shredded chicken thighs, sweet carrot rounds, celery, and zucchini half-moons make it hearty enough to stand on its own as a complete meal for four. Coconut aminos and a splash of apple cider vinegar add just enough depth and brightness to round out the broth in a way that feels anything but restrictive. One of the trickiest parts of following the autoimmune protocol is finding packaged soups and broths that don't sneak in off-plan ingredients — making this from scratch with a homemade or clearly labeled AIP-compliant bone broth puts you fully in control. A handful of fresh cilantro and a squeeze of lime over the top before serving take it from weeknight staple to something you'd genuinely look forward to all day.
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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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