AIP Friendly Lemongrass Chicken Soup with Dill & Chive
This soup is the kind of bowl that makes you feel genuinely taken care of — fragrant, deeply savory, and bright all at once. Lemongrass, ginger, and turmeric build a broth that smells incredible from the moment they hit the hot coconut oil, and the bone broth base gives the whole thing a richness that feels restorative rather than heavy. Shredded chicken thighs keep every spoonful satisfying, while carrots and celery add just enough body without weighing things down. Sticking to this elimination-style protocol can feel limiting when you're craving something comforting, but this recipe leans hard into what you *can* have — and the result is anything but boring. Every ingredient here is protocol-friendly by design, so there's no swapping, subbing, or second-guessing required. A splash of apple cider vinegar and a squeeze of fresh lemon at the end lift the whole pot and keep the flavors lively rather than flat. Finished with a generous handful of fresh dill and chives, each bowl gets an herby, almost garden-fresh finish that makes it feel special enough for company but easy enough for a weeknight. Makes four servings, so there's a good chance you'll have leftovers — and this one only gets better the next day.
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Learn more →Ingredients
4 servings
For the soup
- 1 lb boneless, skinless chicken thighs
- 2 tbsp coconut oil
- 3 stalks lemongrass, tough outer layers removed, bottom 4 inches thinly sliced
- 1 tbsp fresh ginger, peeled and minced
- 4 cloves garlic, minced
- 1 tsp ground turmeric
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 2 stalks celery, sliced
- 6 cups bone broth (homemade or aip-compliant brand)
- 1 tsp fine sea salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- ¼ cup fresh dill, roughly chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- ¼ cup fresh chives, thinly sliced
- 1 tbsp fresh lemon juice
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 lemongrass, garlic, and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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