AIP Friendly Ginger Turmeric Healing Soup
This golden, fragrant soup is the kind of bowl that genuinely makes you feel better just holding it. Tender shredded chicken thighs, sweet potato cubes, and sliced carrots simmer low and slow in rich bone broth until everything is deeply flavored and comforting. Fresh ginger and ground turmeric do the heavy lifting on aroma and color, while a touch of Ceylon cinnamon adds a subtle warmth that rounds out every spoonful. A splash of apple cider vinegar stirred in at the end brightens the whole pot, and the baby spinach wilts in just two minutes for a pop of green that makes it look as good as it tastes. Following the Autoimmune Protocol means navigating a long list of off-limits ingredients, and soups can be surprisingly tricky — hidden nightshades, seed-based spices, and grain-thickened broths show up everywhere. This recipe sidesteps all of that by leaning on whole, compliant ingredients from start to finish, with a note to reach for a homemade or AIP-verified bone broth so nothing sneaks in through the back door. It comes together in one pot and serves four, making it a practical choice for meal prep or a weeknight dinner when you need something nourishing without a lot of fuss. Finish each bowl with fresh parsley and a squeeze of lemon for a little extra brightness.
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, peeled and grated
- 1 ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- 1 ½ lb boneless, skinless chicken thighs
- 1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
- 6 cups bone broth (homemade or aip-compliant brand)
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 3 cups baby spinach or chopped kale, loosely packed
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp fresh lemon juice (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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