AIP Friendly Ginger-Turmeric Creamy Chicken Soup
This soul-warming soup is exactly the kind of bowl you want when you need comfort food that actually supports how you feel. Boneless chicken thighs simmer low and slow in a rich blend of chicken bone broth and full-fat coconut milk, creating a broth that is deeply savory and naturally creamy without any dairy. Fresh ginger and ground turmeric do the heavy lifting on flavor, while a whisper of Ceylon cinnamon adds just enough warmth to make every spoonful interesting. The vegetables — carrots, celery, and onion — cook right in the pot, soaking up all that spiced, golden broth as they go tender. Following an autoimmune protocol means cutting out a long list of ingredients that show up in most packaged soups, so having a homemade recipe built entirely from compliant whole foods is genuinely useful. A squeeze of fresh lemon juice stirred in at the end brightens everything up and keeps the flavors from feeling heavy. Makes four servings, so it's just as good for a quiet weeknight dinner as it is for batch cooking ahead.
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 2 stalks celery, sliced
- 1 ½ lb boneless, skinless chicken thighs
- 4 cups chicken bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Melt 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. Stir constantly until fragrant, about 1 minute, watching closely so the garlic does not brown.
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