AIP Friendly Rosemary-Garlic Collard Greens Soup
This deeply nourishing soup is exactly the kind of bowl you want when you need something warming, restorative, and genuinely satisfying without any compromise. Tender shredded chicken thighs simmer low and slow in rich bone broth alongside carrots, celery, and ribbons of collard greens, building a broth that tastes like it has been going all day. Fresh rosemary and thyme do the heavy lifting on flavor, while turmeric and ginger add a subtle warmth that makes every spoonful feel intentional. A splash of apple cider vinegar at the end brightens the whole pot and pulls everything together beautifully. Following the autoimmune protocol can make hearty, craveable meals feel out of reach, but this soup proves otherwise — every single ingredient is clean and on-plan, with no nightshades, grains, or legumes anywhere in sight. The bone broth base is especially smart here, adding depth and gut-supportive richness that store-bought soups simply cannot match. Serves 4, and it reheats wonderfully, making it a reliable option to batch cook at the start of a busy week.
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Learn more →Ingredients
4 servings
Soup
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 2 stalks celery, sliced
- 1 lb boneless, skinless chicken thighs
- 6 cups bone broth
- 1 bunch collard greens (about 8 oz), stems removed, leaves cut into 1-inch strips
- 2 sprigs fresh rosemary
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 1–2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive 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, turmeric, and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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