Red Meat Allergy Friendly Ginger-Turmeric Creamy Chicken Soup
Total time55 min
Prep time15 min
Cook time40 min
4.5(4)
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Learn more āIngredients
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 Ā½ tsp ground turmeric
- Ā¼ tsp ceylon cinnamon
- 3 medium carrots, peeled and sliced into Ā¼-inch rounds
- 2 stalks celery, sliced
- 1 Ā½ 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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